Ingredients
Cheesecake
| Cream cheese, softened to room temp |
12 oz
|
| Sweet potato puree |
2/3 cups
|
| Honey or maple syrup |
1/2 cup
|
| Cinnamon |
1 tsp
|
| Vanilla extract |
1/2 tsp
|
| Salt |
1/4 tsp
|
| Large eggs |
3
|
Base Options
| Dates |
1 1/2 cup
|
| Pecans |
1 cup
|
| Oats |
1/2 cup
|
| Cinnamon |
1/2 tsp
|
| Salt |
A dash
|
Directions
- PREHEAT oven to 350° F.
- SOFTEN cream cheese to room temperature.
- Once cream cheese is at room temperature, ADD to a large bowl with sweet potato puree and honey. MIX together until smooth.
- ADD cinnamon, vanilla extract, salt, and eggs. MIX AGAIN until smooth, then SET ASIDE.
- In a food processor, ADD all the base ingredients of your choice and PROCESS until crumbly.
- SPOON base mixture into muffin tray lined with cupcake holders. PAT the base down, then ADD cheesecake filling on top.
- BAKE for 20 minutes and LET COOL for at least 10 minutes. ENJOY!