Bake the Book: Sweet Potato Cheesecake
When it comes to improving upon already great desserts, combining one dessert with an additional dessert seems to do the trick pretty much every time. (Remember the Cookie Stuffed Cookie?) So when Sonya Jones, the pastry chef-owner of Sweet Auburn Bread Company in Atlanta, Georgia set out to fancy up her sweet potato cheesecake, naturally she paired it with another classic Southern dessert, the pound cake.
This Sweet Potato Cheesecake, adapted from Sweet Auburn Desserts swaps out the traditional graham cracker crust for thin slices of Jones' Cream Cheese Pound Cake that line the bottom of the pan and act as the the base for an airy cheesecake spiked with nutmeg and vanilla. Using buttery pound cake as a crust is brilliant—while the cheesecake bakes, the pound cake slices crisp and get nice and toasty, making this a doubly wonderful dessert.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Sweet Auburn Desserts' to give away.