All rights reserved. like, a lot. 2. Let cool to room temperature before refrigerating until ready to serve. of the mixture firmly into very well greased mini muffin tins and chill for 1 hour. Bake for 25 to 30 minutes. Preheat oven to 325 °F. Bake until golden and center is just set, about 18 to 21 minutes. Set aside to cool slightly. I didn't even realize you baked these in muffin tins. So definitely going to bake these puppies :). https://www.allrecipes.com/recipe/245442/chef-johns-sweet-potato-muffins i dont like sweet potatoes and i loved these. https://www.allrecipes.com/recipe/8177/sweet-potato-cheesecake ooohhh there is a sweet potato sitting on the counter at my apaprtment that i have not been able to figure out what to do with. I think you're the best baker I have ever met. Add eggs and blend well. Preheat oven to 400 degrees. Mix sweet potatoes, sugar, spices, 1/3 cup butter, eggs and vanilla. Pour into greased casserole dish (1 1/2 quarts). Add cream, mix well. After a big celebratory meal, it is always good to have something sweet, but I don't want a huge piece after I've already stuffed myself silly on dinner. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. I think I'm an idiot. For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. I'm not fully on the cupcake bandwagon, so seeing this inspired form of micro-cake is something that seems so much more creative and original. Spoon into muffin cups and sprinkle each with cinnamon/sugar mixture. These bites are great because people can have as much or as little as they want. Fold in raisins and nuts. Bake until set and the crust feels firm, 7 to 10 minutes. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Beat in the vanilla and eggs. Bake until set and the crust feels firm, 7 to 10 minutes. Beat sugar, sweet potatoes and butter until smooth. 1. Place the pie on a baking sheet and bake for 15 minutes. tub sour cream. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. I made one large sweet potato cheesecake for Thanksgiving last year and I wanted to try and make little ones for a my Christmas parties this year. © 2020 Discovery or its subsidiaries and affiliates. Beat with an electric mixer until smooth. i am inspired!! Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour. 2 eggs. These are golden nuggets of fantastic-ness. Not only are they the cutest things imaginable, they taste so good that you will want to pop 500 of them into your mouth at on time. Let muffins cool in pan 5 minutes, … Sift together flour, baking powder, spices and salt. In food processor combine crushed wafers and butter. 1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies), One 8-ounce package cream cheese, cool but slightly softened, 2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes), 3 tablespoons unsalted butter, at room temperature, Sign up for the Recipe of the Day Newsletter Privacy Policy, Sweet Potato Cheesecake with Gingersnap Crust. Add alternately with milk to sweet potato mixture, stirring just to blend. For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray. I followed this recipe exactly and they did rise and fall and they were kind of soggy because of the steam in the oven. Do not overmix. You could make them in normal sized cupcake tins instead of mini muffin tins - just add more time in the oven. Or at least I did. The sweet potato flavor balances the sharp cream cheese flavors nicely and the hint of cinnamon gives a warmth that is perfect for cold weather. Words can not amply describe what I feel about these cheesecakes. But that's OK because sweet potatoes are a vegetable so these are super good for you. Set aside to cool slightly. Enjoy. Press the mixture into the pie plate. Add topping. 1 (16 oz.) i ate a lot of them. Also, no slicing. To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. 3. Press the mixture into the pie plate. Pour slowly over the chilled cheesecake filling. 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