Fill your craving for fall with this 8 ingredient cheesecake!
- 32 oz. Fat free cream cheese
- 1 1/2 cups milk (I like to use vanilla soy milk)
- 1 cup honey
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 15 oz. can pumpkin puree
- 1 cup cooked and mashed sweet potatoes
- 2 eggs
- 2 egg whites
I’m currently in love with this cheesecake! Using high quality ingredients and not too many of them is one of my priorities for the fall. In this recipe the pumpkin, sweet potatoes, and honey shine!
Start with room temperature cream cheese and just beat the heck out of it!! Not to sound crazy, but you really want to incorporate as much air into the cream cheese as you can. You can use a stand mixer or a hand mixer.
Peel one big sweet potato or 2 small ones and slice them into small pieces. I just boil them for about 10 minutes or until they’re tender. Then drain them and smash them really good with 1/2 cup of milk. Make sure they’re nice and smooth! You can do this in a food processor as well.
Now you can add the milk into the cream cheese and make sure it’s nicely incorporated. add the remaining ingredients next and mix until it looks so good you want to lick the spoon!
Here’s the deal…I’m not a huge fan of crust on my cheesecake. Ever since I was little the only part I wanted to eat was the actual cheesecake itself. I always left the crust for dead or fed it to my dog. If you want to, go ahead and make yourself a graham cracker crust. Or maybe even brûlée some sugar on top of your cheesecake before serving. That will give you a nice crunch. (:
Pre-heat your oven to 350 degrees by the way.
Now just spray a springform pan with non-stick spray. You can also use a cupcake pan to make little cheesecake cupcakes. In the 350 degree oven this cheesecake will take about and hour and a half to cook in a 12 inch round springform pan. I usually use an 8 inch round springform pan which means it takes 2 hours give or take 20 minutes to cook.
Bake your cheesecake in a water bath. All that means is that you cover your springform pan with foil on the outside to seal out water. (don’t cover the top with foil) and then place the springform pan into a baking dish that you can fill halfway with water. This helps keep the cheesecake nice and moist during the cooking process.
To test if the cheesecake is done, slide a knife into the center and you want it to come out moist, but not covered in the batter. The cheesecake will lightly jiggle when you move it once it’s done.
Here’s the difficult part. let it cool on the counter for 30 minutes, and then let it chill in the refrigerator for at least 2 hours or overnight. This is a good make ahead recipe.
Enjoy! let me know if you have any questions. Tweet me. :)