Nov 17, 2014

Sweet Potato Cheesecake

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Best cheesecake I’ve ever made! tastes like pumpkin pie on the bottom and cheese cake on the top.

 

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I got out a recipe and tried to followed it.  But then started substituting things… So here are my non ginger snaps. I didn’t have any ginger cookies anymore, I ate them yesterday.

 

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Oh and look, a big girl food processor!!

 

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It’s quiet, doesn’t have that overworked whine to the motor that the mini one did when I loaded it right up.

 

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I had cookie crumbs in a matter of seconds!

 

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For the crust it’s just cookie crumbs

 

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and oil. I used coconut oil.

 

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Mix it together until it’s like sticky crumbs.

 

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Then pack into the bottom and up the sides just a little of two spring form pans.

Bake at 350 until lightly brown.

 

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I was a little too excited to use the food processor again that I forgot something.

 

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Yeah, it’s better to put the blade in first. Before you put sweet potatoes in!

 

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Process until smooth.

 

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Looks good.

 

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Next add cream cheese, sugar,

 

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cinnamon, nutmeg, allspice ,

 

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and eggs.

 

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Process. Stop to scrape sides if it looks like this and process until smooth.

 

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Meanwhile, the crust should be done.

 

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Yup, it is.

 

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Pour mixture into warm crusts.

 

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Now quick make the cheese top layer.

In the food processor add sour cream,

 

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orange zest,

 

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vanilla, ginger,

 

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vanilla,

 

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sugar,

 

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and cream cheese. Yes, more cream cheese, this is the cheese cake layer we have to have cream cheese in this.

 

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Process until smooth.

 

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Before you pour onto top of  sweet potato layer scoop back out 4 teaspoons from each pan to reserve for top swirls. Then pour cheese layer on.

 

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Looks good.

 

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Now spoon in sweet potato mixture in random places.

 

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using tooth picks or something draw random patterns or if you know what you're doing yours might look like fall leaves.

 

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Bake at 350 for 40-50 minutes or until the middle is firm

 

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Let cool before serving.

 

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Best pumpkin flavored cheese cake I’ve ever made!

 

Sweet Potato Cheesecake

adapted from eatingwell.com

Makes two 9” cakes/pies

Crust

  • 26-28 small ginger snap cookies, or almond cookies like I used
  • 4 tablespoons coconut oil

 

Sweet Potato filling

  • 3 cups cooked sweet potato
  • 4 eggs
  • 1/2 cup  sugar
  • !/2 cup brown sugar
  • 1 8oz cream cheese
  • 1teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 allspice

 

Cheese cake filling

  • 1 1/2 cup sour cream
  • 1 8oz cream cheese
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla
  • 1 tablespoon ground ginger

 

Process cookies in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of two 9-inch pie pans. Bake until just barely beginning to darken, about 10 minutes.

 

In the food processor, process sweet potato,  eggs, sugar, brown sugar, cream cheese and spices until combined. Pour sweet potato filling in the warm crust.  Reserving 4 tablespoons of filling. 

 

In the food processor, process sour cream, cream cheese, sugar, vanilla, zest and ginger; puree until smooth, stopping to scrape down the sides if needed.

Dollop tablespoonfuls of the reserved sweet potato mixture onto the filling, spacing them evenly. Using a tooth pick or two create a swirled pattern.

Bake the pies until firm to the touch and starting to puff around the edges, 45 to 50 minutes. Let cool completely on a wire rack.

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