It’s been almost 1 year since I last posted a cheesecake recipe, so I’m long over-due for a new version.
I opted for a scaled-down recipe this time around; instead of the typical 18 muffin-size cheesecakes, this recipe yields 4 small ramekin-sized portions.
You see, I’m not sure I could be trusted with a big gorgeous full-size cheesecake sitting in the fridge – and I don’t want 18 mini cheesecakes staring me in the face every day – so these 4 individual servings are perfect!
There’s so much I love about this sweet potato cheesecake custard:
The velvety texture and smooth consistency; the warm spices and the subtle kiss of sweetness permeating every bite; and of course the beautiful orange hue that serves as a reminder that there is a nutritious vegetable packed into this dessert. Although sweet potatoes taste like more like dessert than a vegetable to me. Yep, roasted and eaten piping hot straight from their skins, sweet potatoes are delicious without any single thing added to them.
This is the holiday season after all (if you’re uncertain of this fact, turn on the t.v. or radio and you will be inundated with holiday commercials) and I’m embracing it by making decadent-tasting sweet potato cheesecake custard.
Now before you scroll down to the recipe, let me just point out that there is no crust in the bottom of these ramekins. Hence the title “cheesecake custard”.
The custard – which is comprised of neufchatel cream cheese, sweet potato puree, Greek yogurt, sugar, eggs, and spices – is really more akin to cheesecake filling than traditional custard… but doesn’t cheesecake custard just sound so incredibly enticing?!
If you’re interested in achieving more of the full cheesecake effect, simply crush a few squares of whole wheat graham crackers and sprinkle the crumbs over the top of the custard.
Voila, upside down cheesecake ;).
If you’re looking for a unique Thanksgiving dessert – or just want something delicious to hold you over until the big day at which point you’ll stuff your face with 3 different kinds of pie… after a full dinner (<– me) – give this cheesecake custard a try!
Sweet Potato Cheesecake Custard
yield: 4 servings
- 6 oz neufchatel cream cheese, at room temperature
- 1/4 cup 2% Greek yogurt
- 1/4 cup cane (unrefined) sugar
- 1/2 cup sweet potato puree (roast a sweet potato at 400°F for 1 hour, or until very soft; let cool completely then peel, puree flesh very well, and measure out 1/2 cup)
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt
- crushed whole wheat graham cracker crumbs, optional
- Preheat oven to 275°F.
- In the bowl of a stand mixer fitted with the paddle attachment, (or a large mixing bowl), combine the softened neufchatel, yogurt, and sugar. Beat until smooth. Beat in the sweet potato puree, scraping down the sides of the bowl as necessary. Add in the egg and beat until smooth. Beat in the vanilla extract, spices, and salt. .
- Lightly grease 4 ramekins or small oven-safe teacups. Evenly divide the cheesecake mixture between the prepared ramekins. Place filled ramekins on a baking sheet and bake until the edges of the cheesecakes look dry and set, (the center will still be a bit jiggly), about 22 minutes. Cool on a wire rack until room temperature, cover with plastic wrap, and refrigerate until cold, at least 2 hours.
Nutritional Information Per Serving (not including the graham cracker crumbs):
206.4 calories, 11.6 grams fat, 6.9 grams saturated fat, 0.8 grams fiber, 14.8 grams sugar, 7.7 grams protein