Heat oven to 400°F. Cool cheesecake 30 minutes. (If you prefer, you can just spread or dollop the whipped cream on top.). It's the perfect dairy free, gluten free, and vegan sweet … Remove the pan with the cheesecake from the freezer and … Spoon sweet potato cheesecake filling into the graham cracker crust. Heat oven to 350 degrees. Add the eggs and sweet potato puree and mix well to combine, then beat in the vanilla, spices, and salt. Set to the side. This baked vegan cheesecake is extra creamy, rich, and the most beautiful shade of lavender due to the purple sweet potatoes that add another silky and sweet element to the dish. Put them in a pot of boiling water with a pinch of salt and cover cook for 15 minutes over low flame. Loosen side from pan; remove. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. Bake 8 to 10 minutes or until crust just begins to brown around edge. Beat in the eggs until smooth and well-blended. Alternatively, microwave in a microwave-safe bowl on high … Substitute. Beat in sweet potato mixture on low speed about 1 minute or until blended. A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary. Beat in eggs, one at a time. With a sharp knife, slice the sweet … How to Soften Cream Cheese. Top the sweet potato cheesecake the day before you plan to serve it, or right before serving. Bake until tender when pierced with a fork, 40 to 45 minutes. If you think of Sweet Potato Cheesecake, you might think the combination is a bit weird. Pour very hot water into larger pan to one-third the height of springform pan. Cool sweet potatoes completely. In a large bowl, beat cream cheese until fluffy. Peel and chop the Sweet Potatoes into 1/2 inch cubes. Sweet Potato Cheesecake is the perfect fall dessert recipe. large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. It is, but in a good way. Spray a 9-inch springform pan with cooking spray and set aside. Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust. Preheat the oven to 350 degrees. Don’t use low-fat or non-fat cream cheese or the filling will not set up properly. Combine the graham cracker crumbs, butter, sugar, cinnamon, and salt in a small bowl and stir until the crumbs are evenly moistened. ), Pipe the whipped cream around the perimeter of the cheesecake. For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Bake in the preheated 350 degree F oven for 40 to 45 minutes or until the pie filling is set. Your email address will not be published. My Food and Family . Sweet potatoes are actually used to make a lot of dishes around this time of the year such as sweet potato casserole and sweet potato rolls.If you’ve never tried them, their taste is very similar to pumpkin, with some basic differences, which is why they work so well in desserts. 8-ounce packages full fat cream cheese, at room temperature. Once your cheesecake has chilled overnight, make the whipped cream topping. Sweet potato cheesecake recipe that is incredibly easy. Add eggs, 1 at a time, … Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. 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