Cake, Batter, and Bowl

Mini Sweet Potato Cheesecakes

Desserts

My loaded sweet potato skins were featured on the Glamour Magazine Health and Fitness blog yesterday, how cool is that? Ever since I started my blog, I feel like I always have something to look forward to in my inbox, whether it’s an email update about a comment, a question from a reader, or a cool opportunity like this one!  So thank you for making food blogging so much fun!

So, I promised to tell you what I did with the extra sweet potato flesh I had after making the sweet potato skins. I knew I wanted to make a dessert. My first thought was to make a sweet potato cheesecake since I had some leftover cream cheese in the fridge, and I really wanted to do little mini layered cheesecakes, because they are just so cute! So, I mixed ginger snap crumbs with the mashed sweet potatoes and topped them with a creamy cheesecake layer mixed with pumpkin pie spice and crunchy pecans. I baked them in muffin cups, since I still haven’t gotten my hands on real mini cheesecake pan.  They turned out really well, but I need to stop talking about that pan and just order it!

Mini Sweet Potato Cheesecakes
Printable Recipe

Ingredients:
2 cups mashed sweet potatoes
1 cup crushed gingersnap cookies
1/2 teaspoon salt
8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:
Preheat oven to 350˚F. Mix mashed sweet potatoes, crushed gingersnap cookies, and salt in a large bowl until smooth. Line two muffin pans with cupcake wrappers and evenly spoon sweet potato mixture into 16 cups. Bake at 350˚F for 25 to 30 minutes or until set. Push down sweet potato layer with a spoon and cool slightly, about 10 minutes.

Meanwhile, mix cream cheese, egg, vanilla extract, and pumpkin pie spice in a medium bowl until smooth. Evenly spoon cream cheese mixture over the cooled sweet potato layer and top with chopped pecans. Bake at 350˚F for 28 to 32 minutes or until cheesecake layer is set. Cool at room temperature for 30 minutes and then cool in the fridge for an hour, or until chilled. Carefully remove cupcake wrappers from each mini cheesecake. Makes 8 servings.

Nutrition: 256 calories, 16.7g fat, 2.7g fiber, 4.6g protein per serving
Cost: $0.54 per serving

Roasted Butternut Squash Mousse

I’ve always loved the Olympics (just hearing the theme song makes me smile!) and have been glued to the couch the past week enjoying the games every night. Since I usually don’t watch nearly this much TV, I’ve been keeping my restlessness at bay by multitasking and...

Christmas Dessert Sushi

If you’re having a bit of déjà vu, it’s because I posted a similar dessert sushi recipe back in March when I started my blog. But, I’ve since tweaked the original recipe after a few email requests and I think this version is definitely worth sharing! In all honestly,...

M&M Cookie Dough Tart

Speaking of birthday treats, I made a very festive one for our lab technician Juliana this week. I topped a chocolate chip cookie base with a thick layer of eggless mini M&M cookie dough and then decorated the top with more M&Ms! I always like to add some oats...

Fruit-Filled Coconut & Chocolate Dessert Sushi

When my hubby and I got married, we had a sushi feast at our rehearsal dinner. To keep with the theme (like all good brides strive to do...), I wanted to serve dessert sushi. I searched the internet to see if there was something I could make and called bakeries, but...

Nutella Brownie Cups

So, I had this idea to make some Nutella mousse - slightly sweetened whipped cream mixed with a generous amount of chocolate hazelnut goodness. My original plan was to top some cute little brownie cups with it, but umm, by the time the brownies were cooled, there was...

Caramelized Peach Sundaes with Cardamom Gingersnap Topping

When I was planning our Indian dinner party menu, I knew I wanted to serve ice cream since it’s been so hot, but I still wanted to have the dessert tie in with the theme of the meal because yes, I’m a big dork like that! I was thinking it would be fun to create my own...

Chocolate Dulce De Leche Bars

Every month when the dining hall menu was released during college, my roommates and I circled one day on the calendar. This was a day that was not to be forgotten. This was a day that we quickly scurried to lunch giddy with anticipation. This was a day that was simply...

Chocolate Raspberry Torte

I think Boston is a bit of a cold city. It’s not something I notice anymore on a daily basis, but when I’m visiting more friendly regions, I’m often struck by the joggers who nod and give you a smile as you run past and the eager store employees who go out of their...