Sweet Potato Cheesecake

Now, I know what you’re thinking, why?

Monday was Thanksgiving here in Canada, and usually I make or buy a pumpkin pie. This year however, I have been making quite a few cheesecakes and decided I’d make a pumpkin cheesecake.

I know, I know, but why does the title say sweet potato?

Well, I’m smart and went shopping Saturday morning, expecting to find canned pumpkin. Go ahead, laugh, I’ll wait. Needless to say, there was none. Big surprise huh?

So in the midst of a minor anxiety attack, the supermarket was PACKED, and no one could social distance, I was super hot in my mask and trying to figure out what else I could make for our dessert. Then I had a light bulb moment. Sweet potato! Sweet potato pie tastes very similar to pumpkin and would be a perfect replacement. But in a cheesecake? Well I wasn’t sure if I would be the first to try this but I happily grabbed my sweet potato and finished my shopping.

I have a preferred keto no bake cheesecake recipe, which you can find here. It is so delicious and easy to make. Personally, I like no bake cheesecakes better than baked.

For my sweet potato version I take

• 1 1/2 cups of almond flour

• 4 tbsp of sweetener, I used monk fruit

• 4 tbsp of melted butter

• 1/2 tsp vanilla extract

• pinch of salt

• I small sweet potato, steamed and mashed. Roughly 1 cup of mashed sweet potato

• 1 tsp cinnamon

• 1/2 tsp each ground ginger and nutmeg

Toast the almond flour in a dry non stick pan, be careful not to burn it. Transfer the almond flour to a bowl and add the sweetener and salt. Next, add the vanilla to the butter and add it to the bowl. Mix so you get a crumbly texture.

Then grease 9″ spring form pan and I like to line the bottom with parchment paper

Follow the recipe for the cheese cake, adding the mashed sweet potato and spices in after the cream cheese has been mixed, before you add the heavy cream. Make sure you mix it well and scrape down the sides of the bowl before moving on to add the cream.

I topped my set cheesecake with some piped stabilized whipped cream and sprinkled some cinnamon over the top.

The result is a creamy, spiced cheesecake that is comforting and delicious. A great alternative to pumpkin cheesecake. While sweet potatoes aren’t known for being low carb, they are healthy and because you’re really only getting a little of the sweet potato per slice, it’s decently low carb.

Different brands have different nutritional values, so calculate your carbs using the ingredients you used.

There are 12 servings in this cheesecake. Each serving is one slice. Values include the whipped cream topping.

Nutritional Value

Calories, 397.2; Fat 37.5g; Cholesterol, 100.9mg; Sodium, 135.8mg; Sugar, 5.3g; Total Carbs, 9.4g; Fibre, 1.8g; Protein, 6.3g