Everybody watch out, I have had a creative moment so beware. I’m sure we all suffer from the same feeling; you know the one where you feel like you never have your own good recipe ideas and everybody else has the coolest ideas, so you just want to copy them? I am always trying to think up my own recipes, but very rarely do I actually think up a blog-worthy idea. So as you can guess I am VERY excited to share this recipe with you; it is my very own recipe brainchild. The one thing you will notice about my own recipes is that they always have some outrageous title, way longer than any should probably ever be. But just think of it as a way to attempt to show how deliciously packed the recipe is!
I have to admit that this recipe was first sparked by a post on How Sweet Eats for goat cheese, grape baked sweet potatoes. BUT over a week of work prevented me from making this dish, which in turn led to a more advanced *cough* less healthy *cough* idea of my own! I was so excited about making these babies, but faced a minor issue when I began making them… My new house doesn’t have an electric mixer. Not only do we not have a mixer, we don’t even have a whisk. So, I rolled up my sleeves and busted out the best looking fork I could find. After quite the workout, I had my cheesecake batter ready to go. I think that everybody should make these with a fork, because then you burn some of the calories that you about to consume right? Or not. I opted to use fat free cream cheese to make them a bit healthier too. If you use the fat free cream cheese and low-fat butter these babies are only about 325 calories per serving (crazy right?!), so feel free to bring out your electric mixer.
- 18 individual graham cracker pie crusts
- 2 cups mashed sweet potatoes
- 1 tbsp light butter or margarine
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 2 (8 oz) packages fat free cream cheese (diced)
- 1 (8 oz) log goat cheese (crumbled)
- 1 cup sugar
- 4 eggs
- 1¼ cup red seedless grapes
- ½ cup crushed pecans
- ½ cup honey
- Preheat the oven to 350F.
- In a medium bowl, beat the sweet potatoes, 1 tablespoon butter, cinnamon and vanilla with electric mixer on low speed until blended; set aside.
- In a large bowl, beat the cream cheese, goat cheese and 1 cup sugar on medium speed until smooth (about 1 minute).
- Add the sweet potato mixture on low speed until blended (about 1 minute). Beat in eggs, one at a time.
- Spoon the batter into each individual crust.
- Bake at 350F until edges of cheesecake are set and the center is still soft and slightly jiggly (about 50 to 60 minutes).
- Let the cheesecakes cool, then cover and refrigerate for at least 6 hours or overnight.
- To finish, preheat the oven to 400F.
- Place grapes on a baking sheet and bake until soft (about 15-20 minutes).
- Top each cheesecake with grapes and crushed pecans, then drizzle with honey.
1 Year Ago: Pizza Party