Vegan Sweet Potato Cheesecake RecipeNov 18, 2020
Prep time: 40 mins
Cook time: 35 mins
Chill time: 4 hours – overnight
- 3 cups ginger snaps crumbs
- 1/2 cup of melted vegan butter
- Sweet potato cheesecake:
- 1-1/2 cup raw cashews, softened
- 1 cup roasted sweet potato (I used 3 small)
- 1/2 cup oat milk (any plant milk works but I like the creaminess of oat milk)
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/4 tsp nutmeg
- 1 teaspoon vanilla extract
- 1/4 – 1/2 teaspoon lemon extract (start with 1/4 and increase to your taste)
- 1/4 teaspoon pink sea salt
Salted caramel sauce:
- 1 cup brown sugar
- 1/4 cup vegan butter
- 1/2 cup unsweetened canned full fat coconut milk
- 2 teaspoons vanilla extract (or more to taste)
- 1 tsp pink sea salt
- Preheat your oven to 425 degrees. Wash and scrub your sweet potatoes thoroughly. Prick you sweet potatoes all over with a fork. Cover your sheet pan with foil and place sweet potatoes on top. Bake until tender, about 45 minutes. Let cool.
- Turn oven down to 350 degrees. Spray a 9 inch round baking pan throughly and set aside.
- To make the cookie crust: grind up the cookies in a food processor (or do it old school style by placing the cookies in a ziplock bag and crushing them with a rolling pin). Once the cookies are crushed, place them in a medium bowl and mix with melted vegan butter. Pour the crumb mixture into the 9 inch round baking pan. Spread the crumbs evenly in the bottom of the pan and press down firmly with your hands until a solid layer of crust is formed. Bake for 6-8 minutes or until the edges are golden. Remove from the heat but leave the oven on.
- To soften the cashews: Boil the cashews from 12-15 minutes or until soft. Drain before using.
- To make the vegan sweet potato cheesecake: Add all of the cheesecake ingredients to a food processor or blender. Blend until as smooth as possible stopping to scrape down the sides when necessary. You want the mixture to be super smooth.
- Pour the mixture over the cookie crust and spread evenly. Bake for 25-35 minutes until the edges look dry and begin to crack a bit. Let cool at room temperature, then transfer to the refrigerator and allow to chill for at least 4 hours (overnight is best!).
Serve the cheesecake slices topped with salted caramel sauce and pecan pieces.
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