Happy valentines day!

 

 

I made these from a box so No recipe today. If I made them from a recipe I wouldn’t have put any food coloring in and then there would’nt be red in the red velvet.

 

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

 

 

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.

 

 

Oh and look, a big girl food processor!!

 

 

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

 

 

I had cookie crumbs in a matter of seconds!

 

 

For the crust it’s just cookie crumbs

 

 

and oil. I used coconut oil.

 

 

Mix it together until it’s like sticky crumbs.

 

 

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

Bake at 350 until lightly brown.

 

 

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

 

 

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

 

 

Process until smooth.

 

 

Looks good.

 

 

Next add cream cheese, sugar,

 

 

cinnamon, nutmeg, allspice ,

 

 

and eggs.

 

 

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

 

 

Meanwhile, the crust should be done.

 

 

Yup, it is.

 

 

Pour mixture into warm crusts.

 

 

Now quick make the cheese top layer.

In the food processor add sour cream,

 

 

orange zest,

 

 

vanilla, ginger,

 

 

vanilla,

 

 

sugar,

 

 

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

 

 

Process until smooth.

 

 

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.

 

 

Looks good.

 

 

Now spoon in sweet potato mixture in random places.

 

 

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

 

 

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

 

 

Let cool before serving.

 

 

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.

 

My inspiration for this brownie cheese cake came from my pregnant friend sharing this recipe with one of her friends and the caption: We need to try this!

her friend replied: We???

Pregnant friend: Yes you know, you cook it and I eat it!!  

 

I was going to look at the recipe anyway but after that I just had to see how to make it.  And with all this talk about cheese cake I was thinking  I’d like some cheese cake too.

 

 

I decided to use my favorite gluten free brownie recipe with a few changes…

 

 

This time I successfully melted chocolate chips in the microwave. You can see the time I made some sort of volcano ash here 

 

 

Into the blender I tossed the garbanzos,

 

 

black beans,

 

 

eggs,

 

 

and baking powder.

 

 

Blended until smooth.

 

 

Then added sugar

 

 

and the melted chocolate chips, and blende everything together.

 

 

Into a greased and floured pan

 

 

pour a crust depth layer of brownie batter. (not as deep as I did here)

Baked at 350 for 30 minutes or so until a knife inserted into the center of the cake comes out clean.

 

 

While it’s baking… In another bowl I added cream cheese,

 

 

sugar,

 

 

and vanilla.

 

 

I mixed that

 

 

then added the eggs

.

 

Mixed it with my mixer on high, uh, I mean my fork.

 

 

When the brownie layer is done pour the cheese layer on

 

 

and pop it back in the oven. Bake until the cheese just starts to brown at the edges.

 

 

When the cake was cool I loosened it by running a knife around the edge, and then removed the rim of the pan.

 

 

Then I finally put warm chocolate glaze in a plastic bag and poked a tiny hole in it like everyone says is the easiest way to do it. And it worked! I will definitely do that again. 

 

 

See, it almost looks like I know what I’m doing!

 

 

Now the part that we’ve all been waiting for!

 

 

Lets see if this is any good.

Yeah, it was and it’s all gone.

Next time I will make less brownie and more cheese.

 

And a big thanks to baby Brooklyn for telling her mommy she wanted brownie cheesecake!

 

Pregnant lady brownie cheese cake

Ingredients

• 1 1/4 cups semisweet chocolate chips
• 1 cup garbanzo beans, rinsed and drained
• 1/2 cup black beans rinsed and drained
• 4 eggs
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup chocolate topping or chocolate glaze I used Duncan Hines Amazing glaze

 

Grease and flour a 9 inch spring form pan(s) it might be best to make two so your brownie crust isn't so thick.
Melt chocolate chips in microwave, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in a blender or a food processor. until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the cake pan.
Bake at 350 for 30 minutes or until a knife inserted into the center of the cake comes out clean.

While the brownie is baking.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs beating well. Pour cream cheese mixture.

Bake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Drizzle with the chocolate topping.