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CLEAN Sweet Potato or Pumpkin Cheesecake

Cooking Time: 90 minutes

Serves: 5


2 cups almond meal 
1/2 cup unsweetened shredded coconut
1 cup pecan halves
1 tablespoons cinnamon 
1 teaspoon nutmeg
1/2 cup extra virgin coconut oil, melted 
1 tablespoon raw honey
3x 8 oz packages neufchâtel cream cheese, room temperature
1/4 cup maple syrup or coconut nectar 
4 organic eggs
1 cup sweet potato puree or pumpkin puree, fresh or canned
1/3 cup plain greek yogurt
1 tablespoon pumpkin pie spice 
1 teaspoon vanilla extract

Preheat oven to 400 degrees. In a food processor, pulse together almond meal, pecans, coconut, cinnamon, and nutmeg. Pour into bowl and mix in melted coconut oil and honey. Press into a the bottom of a springform pan. Bake for 20 minutes; until golden brown. Remove from oven and cool.

Reduce the oven to 325 degrees. Using a mixer, beat cream cheese until smooth; add maple syrup and combine. Beat in eggs, one at a time, combining thoroughly between each egg. Scrape down the sides of the bowl occasionally. Stir in sweet potato puree, greek yogurt, pumpkin pie spice, and vanilla.

Pour into crust and bake for 60-70 minutes. When finished, the cheesecake should be slightly jiggly but firm. Cool completely, overnight, before serving.

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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