This smooth and creamy sweet potato cheesecake topped with a simple and sweet homemade salted caramel sauce is the ultimate cheesecake you really need to try – the whole family… will love it, kids included!
Around the holidays, pumpkin is everywhere. I say move aside, pumpkin. Sweet potatoes create a deliciously sweet and smooth cheesecake that pairs perfectly with the salted caramel sauce. Technically, you could call this a “health food”. I mean, sweet potatoes do have loads of vitamin A, fiber, potassium, vitamin B-6, and magnesium.
Dates additionally pack on health benefits and are the perfect alternative to refined sugar. They offer a healthy dose of fiber, phytonutrients (certain chemicals produced by plants that have anti-inflammatory and disease-preventing benefits) , and antioxidants. So yes, this is a health food.
Sweet Potato Cheesecake with Salted Caramel Sauce
Makes 16 servings
1 serving is 1 slice with sauce
- ¼ cup coconut oil, melted
- ¼ cup almond meal flour
- ¾ cup coconut flour
- 1 scoop vanilla protein powder (see note)
- 1 teaspoon ground cinnamon
- ¼ cup unsweetened applesauce
- 2 tablespoons water
- 2 (8 oz.) packages 1/3 plain cream cheese, softened
- 1½ cup cooked sweet potato, mashed
- ¾ cup plain greek yogurt
- ¾ cup maple syrup
- 2 scoops vanilla protein powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs, at room temperature
- 1 cup pitted dates (about 6 total)
- 1 cup water
- ¼ teaspoon sea salt
- Preheat oven to 325 degrees F.
- Stir together coconut oil, almond meal flour, coconut flour, 1 scoop protein powder, 1t ground cinnamon, and apple sauce until mixture is crumbly. Stir in water (mixture should holds its shape when pressed down).
- Pour mixture into a 9½-inch springform pan and press down until crust is formed on the bottom of the pan. Bake in the oven for 8 minutes; remove from oven and set side.
- Add cream cheese, sweet potato, greek yogurt, and maple syrup to a large mixing bowl. Beat mixture until smooth. Mix in protein powder, cinnamon and nutmeg.
- Whisk the eggs then, on low speed, slowly beat them into cheesecake mixture.
- Pour cheesecake filling into springform pan.
- Bake in the oven for 1 hour 15 minutes (edges of cheesecake should be cooked but center may slightly jiggle).
- Turn oven off and let cheesecake sit in the oven with the door slightly opened for 1 hour.
- To make the sauce, place the dates, water, and salt in a small saucepan over low heat. Let sauce cook, stirring occasionally, for 30 minutes. Pour into a food processor and blend until smooth.
- Pour sauce on top of cheesecake then cut into 16 slices. Enjoy!
- Look for a vanilla protein powder made of wholesome ingredients, like this plant-based organic vanilla protein powder.