Next Issue Presents Your National Dessert Day Menu

Are you a cake person, or do you prefer a fruit cobbler à la mode? Warm chocolate chip cookies, or sugar cookies you can decorate for Halloween and Thanksgiving?

Whatever your sweet tooth fancies, Next Issue has just what you need to make the most out of National Dessert Day. 

Get inspired with the menu above (or even MORE delicious desserts on Pinterest) and find the full recipes right inside your Next Issue app.

Now for the featured recipe, a family favorite from Sweets: A Collection of Soul Food Desserts and Memories author Patty Pinner.

AINT HELEN’S SWEET POTATO CHEESECAKE (As seen in Midwest Living | September / October 2014)

Sweet Potato Cheesecake


  • 1 1/4 cups graham cracker crumbs (about 22 crackers)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, softened


  • 3 8-ounce packages cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 2 cups mashed cooked sweet potatoes
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt


  • 3/4 cup maple syrup
  • 1 cup whipping cream
  • 1/2 cup chopped pecans

1. Lightly grease the bottom and sides of a 9-inch springform pan; set aside.

2. For crust: In a large bowl, thoroughly mix together graham cracker crumbs, sugar and butter. press mixture firmly into the bottom and 1 inch up the sides of the prepared pan.

3. For filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until light and fluffy. Beat in condensed milk, followed by sweet potatoes, until smooth. Add eggs one at a time, beating well after each addition. Add the 1/4 cup maple syrup, the cinnamon, nutmeg and salt. Beat until blended. pour filling into crust in pan. (The filling will come higher than the crust).

4. Bake in a 350 degree oven for 60 to 75 minutes, or until a 2 1/2 inch area around edge of cake appears set when gently shaken. Leave cheesecake in oven, but turn the oven off and leave the door cracked. After 1 hour, remove the cake from the oven and carefully run a small knife around the rim of the pan to loosen the cake. Let cake cool in pan on a wire rack for 2 hours, then transfer to refrigerator and chill, covered, overnight.

5. For topping: In a medium saucepan, combine 3/4 cup maple syrup and the cream. Bring to boiling over medium heat, stirring often, until mixture thickens, about 15 minutes. Stir in pecans. Remove from heat; cool to room temperature.

6. To serve, remove sides of pan. Spoon some topping over the whole cheesecake. Pass remaining topping. Chill leftovers.

Makes 12 servings.