New Fall Pairings & Exclusive Sweet Potato Cheesecake Recipe
Another Texas vineyard harvest season has come to an end, the Hill Country weather is ever so slightly cooling off, and pumpkins have made their appearance on the front porch steps. Which, can only mean one thing: fall has finally arrived. And after enduring a grueling hot summer, nothing sounds more refreshing than some crisp, chilled sparkling wine and our newest fall pairings. With butternut squash, pumpkin and sweet potato included, we’ve not only curated pairings that enhance your enjoyment of sipping on our sparkling wines, but we’ve also incorporated all your favorite fall flavors. You’ll want to make sure you reserve your Heath Sparkling Wines tasting experience before these decadent bites are gone! Here’s what you have to look forward to:
Blanc de Blancs 2019 paired with a pickled butternut squash salad topped with pistachios and a coconut curry yogurt
Euphoria 2019 paired with a French onion bruschetta with a sherry onion jam, topped with a smokey gruyere
Ebullience 2019 paired with a blackened shrimp on a polenta cake with roasted red pepper coulis
Adoration 2019 paired with a sweet potato cheesecake topped with a pumpkin spice whip
But if that wasn’t enough, our in-house chef, Brayden Lacey, gave us the inside scoop on the pairing we might be most excited about: the sweet potato cheesecake and pumpkin spice whip! If you couldn’t get enough during your Heath Sparkling Wines tasting, now you have the luxury of enjoying in the comfort of your own home. Hosting Thanksgiving this year? You’re certain to wow the family by bringing this out for dessert with a bottle (or two) of Adoration. Now that would be a Happy Thanksgiving. Find the recipe below and do try this at home.
Sweet Potato Cheesecake with Pumpkin Spice Whipped Cream
Prep Time: 30 minutes Total Time: ~6.5 hours Servings: 14
Ingredients:
- 16 oz cream cheese, room temperature
- 2 cups mashed sweet potatoes
- 4 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup sugar
- 12 sheets of graham crackers
- 1/3 cup butter, melted
- 12 oz heavy whipping cream, divided
- 4 tbsp cup powdered sugar, divided
- 2 tsp pumpkin pie spice
Instructions:
To make the crust:
Using a food processor, pulse the graham crackers into fine ground. While the food processor is on, slowly pour in the butter.
Spray a 9 or 10 inch spring form pan with nonstick cooking spray. Then pour in the graham cracker mix and flatten while just slightly pushing the mix up on the sides.
To make the filling:
In a bowl, combine the sweet potatoes, condensed milk, vanilla, cinnamon and sugar. With a hand mixer, mix until smooth then add the cream cheese. Continue mixing at medium speed.
In a Kitchen Aid mixer (or hand mixer), add 3/4 cup of heavy cream and 2 tablespoons of powdered sugar. Mix on high until the peaks are stiff (approximately 5 to 6 minutes).
Fold the whipped cream into the sweet potato mixture until fully incorporated. Then pour the mixture and spread evenly over the crust.
Refrigerate for 6 hours.
To make the pumpkin spice whip:
In the same bowl used for the sweet potato mixture, add the remaining 3/4 cup of heavy cream, two tablespoons of powder sugar and pumpkin spice. Mix with mixer until whipped.
After 6 hours (or more), remove the cheesecake from the refrigerator and spread the whipped cream evenly over the top. Dust with pumpkin pie spice and enjoy!