Sweet potato-spiked cheesecake filling infused with cinnamon and vanilla baked over a graham cracker cookie crust.
To spice things up even further you can replace the grahams with zingy gingersnap cookies.
If you’re anything like me you may have done more than your fair share of baking with pumpkin already and are looking for a seasonal alternative.
At least for a short time.
With several cans of pumpkin in my cupboard and Thanksgiving looming ahead of us something tells me my pumpkin baking isn’t done yet.
Just on hold.
The filling sets up like a traditional cheesecake with cream cheese, yogurt or sour cream, eggs and warm spices. Not forgetting the cooked, mashed sweet potatoes.
Once mixed into the filling and baked they barely resemble a potato at all. They become highly reminiscent of pumpkin, only milder and not the least bit overwhelming.
The not too overly sweet filling is firm yet soft, smooth and creamy with a dense texture that is completely delicious.
I love a cheesecake you can pick up with your fingers and eat just like a cookie.
You know what else I love? They aren’t as rich as a normal cheesecake so they won’t weigh you down making them the perfect any-time treat.
That’s the best.