It tastes incredible and I could eat it all day every day. I used Nabisco’s ginger snaps and there are also gluten free ginger snaps out there ( I can’t remember the brand) that are vegan. Creamy sweet potato cheesecake topped with buttery pecan praline caramel. (Be sure to measure out 1 3/4 cup worth of SP.). Another hour or so to bake the cheesecake. It does not cost you anything extra by clicking the links. 1 cup sugar For the crust (you can do with while the SP are cooking if you want): Grind gingersnaps in a food processor into fine crumbs   Add brown sugar and cinnamon   Pulse all ingredients until they are finely ground. 2 TBS lemon juice, Topping: Continue cooling in fridge for at least 4 hours or overnight. 2 tsp cinnamon. - 4-5 sweet potatoes (or 3 very large) (or 4 cups of sweet potato puree, have one or two cans on hand in case you want more of a sweet potato flavor) Forever. Another few hours to cool on the counter. It. We had a little get-together at our house this weekend. Egg Replacer for 2 large eggs (recommended: Ener-G) 2 tsp vanilla extract Not much for the entree…just some grilled vegetables that my dear sweet ever-trying husband horribly under cooked (being a tried and true meat and potatoes ever loving meat eater, he tries very hard to support me and my decision to raise our daughter vegetarian, so I try to give him a break for not being the best at cooking anything involving vegetables). Yes, they think it’s “INCREDIBLE!” that I don’t eat meat,  how amazing it is I’m raising my daughter a vegetarian, and can only imagine how healthy I must be and feel, but they “could never do that” or “it would just be too difficult” or ” I just love [cheese] [burgers] [steak] [fill in the blank] too much.”  So, seeing as how I decided to go vegan for Lent (yes, I’ve had my set backs and slip ups, but they are few and far between; the intention is there and I think I’m doing pretty darn good! 1 1 /2 TBS brown sugar In a baking dish, combine sweet potatoes and 2 Tbsp vegan margarine. 1 tsp cinnamon 1 tsp ground nutmeg (But totally worth the wait.) In a cup or small bowl whisk together ground flax and 3 Tbsp cold water and set aside. Set aside. Add in pecans and pulse a few times until the nuts are broken up but not dust. Best Ever Vegan Ranch Dip! After about 1 hour and 45 minutes, I got fed up. - 1/2 tsp cloves 1/4 ground ginger My daughter liked the batter paddle clean. Remove sides of springform pan. So enough pumping it up. Baked in a gingersnap crust and flavored with cinnamon, nutmeg, and ginger,  it is so delicious, it doesn’t matter what other dessert it tastes like. Ingredients: Sweet Potato Chip Crust: 1 1/2 cups sweet potato chips “crushed” in food processor to yield 1/2 cup or slightly more crumbs 2 tablespoons melted vegan butter. Scrape the bowl with a rubber spatula to make sure your incorporating all ingredients. Remove from the oven and let cool. Ever. Then another several hours, if not overnight, to set in the fridge. 2 TBS brown sugar Meanwhile, in a food processor, pulses graham crackers with remaining 2 Tbsp of vegan margarine into fine crumbs. I suggest baking the sweet potato the night before. Add sugar and cornstarch and beat again (starting out slow so as to avoid blowing the cornstarch back in your face  like I did) for 3 minutes. Process crust ingredients until almonds are crushed and there is a gooey sticky crunchy mixture. It’s perfect for brunch, lunch, dinner, or sliced thin for an appetizer. - 2 tsp cinnamon In fact, I may or may not be eating a piece right now. If you do choose to take this on, I feel you should be prepared. Directions: Pour pecans onto cheesecake and serve immediately! It took 3 hours to cook the sweet potatoes. Crust: Beat for 1 more minute for until light and fluffy. Those can be tricky because aaaaaaalllllllll of our friends are meat-eaters. No Bake Sweet Potato Cheesecake – This Cheesecake is so easy, creamy, and decadent! Cook using method of choice. Add SP puree, cinnamon, nutmeg, ginger, and lemon juice. Preheat oven to 375 degrees. Krack Pies is home of the Original Sweet Potato Cheesecake. This post contains affiliate links. I had originally found a recipe for Sweet Potato Cheesecake on Pinterest, but wasn’t too enamored with the ingredients or method, so I looked around and found  pumpkin cheesecake recipe that I thought I could work with. In a pan on medium low heat, melt butter. ), I figured why not show them how good the world of going vegan could be! Spray a springform pan with nonstick spray. Holy Vegan Sweet Potato Cheesecake Veganman! 1/4 cup vegan butter, melted (recommended: Earth’s Best) It tastes a lot like pumpkin pie, but a little extra sweet and tart. - 1/2 coconut oil I started out with a vegan dip (I guess I’d call it “DILLishious Ranch”…recipe to follow later) that blew their minds. The biggest hit for me and my sweet tooth were these cheesecake squares. Allow sweet potatoes to cool, then puree in a food processor until soft and smooth. How can that be possible?? 1 TBS agave nectar So this luscious cheesecake was what we whipped up. - 3/4 cup agave nectar *Make sure to read to the ingredient list and choose the brand with out dairy. She mentioned doing a Sweet Potato Cheesecake and I was alllll about it! I took them out, cubed them, spread them out on a foil-lined baking sheet, and put them back in until they were soft and cooked through, about 1 more additional hour.] Add sweet potato puree to cashew cream mixture and fold in sweet potatoes until everything is orange/creamy. Oh boy. I took some ingredients from both, added a few of my own, and topped it with a heavenly pile of decadently caramelized pecans. Sweet Potato Cinnamon Cheesecake {Vegan & Dairy Free} posted February 28, 2019 by Catherine Fruct // 0. If you do prep time is only 15 minutes. Preheat oven to 350 degrees F. For the sweet potato puree  Wash sweet potatoes. 2 TBS vegan butter Scrape bowl down once more and pour into the prepared crust. In a baking dish, combine sweet potatoes and 2 Tbsp vegan margarine. She was able to master these same incredible combinations in all her Krack Pies and infuse amazing flavors to … [There are many  methods that you can use to roast these suckers, but I used 2 in particular. 1 cup Pecans 1 3/4 cups sweet potato puree (2-3 large sweet potatoes roasted then pureed, explained below) Add brown sugar, agave, and cinnamon, stirring for another 3 minutes to brown nuts and coat completely. Right before serving, prepare topping:  Melt “butter” in a saute pan over low heat. Process cashews, coconut oil, lemon juice, agave nectar, apple cider vinegar, vanilla extract, salt, cinnamon, nutmeg, cloves, ginger. Roast in oven for 30-40 minutes or until tender. Crush the holidays with this stunner and taste bud slayer of a cheesecake!