Vegan Sweet Potato Cheesecake

Photo credit: www.onefrugalfoodie.com

http://canned-time.com/2012/09/23/vegan-sweet-potato-cheesecakes/

SUGAR FREE!

Vegan Sweet Potato Cheesecake w/ Sugar Free Options

For the Crust:

20 Gluten Free Ginger Cookies

1/4 Cup Brown Sugar

1/2 tsp. Sea Salt

1 tsp. Cinnamon

1/4 Cup Ground Flax Seed

3 Tbs. Vegan Butter (like Earth Balance)  melted

1 Cup unsalted Pecans

Pulse all ingredients except the Pecans and butter,  in a food blender until they are finely ground.  Add in the Pecans and pulse a few times until the nuts are broken up but not dust.  Stir in the melted butter until the mixture holds together when pressed in your fist.   Press the crust mixture into the bottom of an 8 inch Spring Form Pan.  Place the pan in the freezer while making the filling.

For the Cheesecake Filling:

2 Large Sweet Potatoes, baked or microwaved to cook and then cooled

1 Tbs. Fresh Ginger or 1 tsp. dried

8 oz. Vegan Cream Cheese (like Tofutti brand)

12 oz. Vegan Sour Cream (like Tofutti brand)

1 Tbs. Cinnamon

1 tsp. Nutmeg

1 tsp. Ground Cloves

1 Tbs.  PreSweet™ Tagatos (NuNaturals Brand)  or 1 tsp. Liquid Stevia

Scoop out Sweet Potato flesh from the cooked potatoes into a food processor or high speed blender.  Add in all other ingredients and blend until smooth, scraping down the sides as needed.    Then add in the baking blend Stevia:

1 Cup MoreFiber™ Stevia Baking Blend™ from NuNaturals or a baking blend of stevia

Pulse a few times to wet  the dry Stevia and then blend on high for at least 1 minute until the batter is very smooth.  Pour the batter onto the frozen crust, spread to even the top, place the cheesecake in the freezer, covered for a least 4 hours until firm.

Top your cheesecake with fresh fruit, crumbled ginger snaps, chopped pecans, Coconut Whipped Cream or any other favorite.

— Canned Time