Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.
Can you believe it’s already time to start thinking about Thanksgiving? I think I might even like Thanksgiving more than Christmas. Maybe it’s because I get to host, maybe because it’s the one day of the year where my entire family gets together, or maybe it’s because of the tradition I enforce every year (despite the whining from the less emotional types) of going around the table before dinner and everyone saying what they’re thankful for. I usually cry. I know that’s shocking.
I feel like it’s also the sense of tradition. It takes a long time to set family traditions, and especially with my ADD cooking personality, it’s difficult to find things that I love enough to make them my traditions. There are a few things we never budge on–Steve’s mom makes the deviled eggs, and my mom makes the sweet potatoes.
Ever since I was a little girl, my mom has made my grandma’s recipe for sweet potato casserole–you know, with the marshmallows on top all browned and crispy? It’s heaven. I have two favorite Thanksgiving dishes. The first is stuffing, and the second–those sweet potatoes. I refuse to make them myself. There is no way I could ever make them taste as delicious as my mom.
So instead, I made cheesecakes. Delicious little individual cheesecakes that take all the best parts of sweet potato casserole + all the best parts of cheesecake and tie them together in a perfect little bow. It all starts with a gingersnap crust (as all fall flavored cheesecakes should) that sits below the sweet potato cheesecake, then topped with brulee’d (or broiled–even better, but a little tricky) marshmallows, then finished off with fluer de sel caramel sauce. Perfection.
I mean, that may not be how you’re supposed to use a brulee torch…
Now let me give you some advice. A little something I learned during this process. DO NOT top the cheesecakes with marshmallows in the muffin tins. They will be almost impossible to get out, and cleaning your muffin tin will be a literal nightmare. I mean, I still got mine out, and I most definitely still ate them (they were just too good to turn down), but it was a huge ordeal. What you want to do is, just before serving, either place the cooked and cooled cheesecakes on a cookie sheet, top with marshmallows and broil for a few moments until they brown, or use a brulee torch. They will get puffier, meltier, and a little messier if you broil them, but that is my preference. The brulee torch is a little cleaner, but it’s not something everyone has, so the choice is yours. Or you can always do both–broil, then (add more marshmallows and ) brulee for the ultimate marshmallow experience. 😉
Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.
Ingredients
- 1 cup crushed gingersnap crumbs (I used gluten-free)
- 1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)
- 1 lb reduced fat cream cheese, at room temperature
- 1/2 cup sweet potato puree*
- 1 tbsp bourbon, optional
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Approx 1 cup mini marshmallows
- Salted caramel sauce (I used TJ's fluer de sel caramel)
Instructions
- Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set aside.
- To make the crust, combine gingersnap crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
- To make the cheesecake, beat cream cheese, sweet puree, bourbon and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla and cinnamon.
- Evenly divide the cheesecake batter between your 12 muffin tins.
- Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
- Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours.
- To serve, remove cheesecakes from muffin tin and place on a large cookie sheet. Top each cheesecake cup with a few marshmallows. Either broil until browned, about 3-5 minutes, or brulee using a brulee torch until marshmallows brown. Drizzle with warm salted caramel sauce.
- Store remaining cups (without marshmallows or sauce) refrigerated in an airtight container for up to one week.
Notes
*To make sweet potato puree, simple roast sweet potato(es) at 400 until tender, about 40-60 minutes depending on size of the sweet potato. I often do this ahead of time in a large batch.
You make the most mouth-watering food. I love sweet potato in anything, especially if it involves ginger!
Laura @ Sprint 2 the Table recently posted…Mocha Mint Protein Muffins + Giveaway
Thanks so much Laura! And I am the same way about sweet potatoes! I think I might love them even more than pumpkin *gasp*! 🙂
I fully agree with Laura! 🙂
Confession: I’ve never had sweet potato casserole! It never appealed to me. Marshmallows and sweet potato? Blech! But you actually make it look really, really good.
Angela @ Happy Fit Mama recently posted…Marvelous is…
I don’t like the casserole if it has too much crap in it. Just simple mashed sweet potatoes with marshmallows on top. I think you’d be surprised if you tried it!
I should’ve known better than to read this post at 5 AM 😛 These look amazing, Ari. But can you believe that I’ve never had a sweet potato casserole? It just wasn’t a thing in my family (sadly).
Amanda @ .running with spoons. recently posted…. link love 10/27 .
Oh girl, it is time to change that! Crispy marshmallows on soft sweet potatoes is the stuff dreams are made of! 😉
What a great twist on the sweet potato casserole! Yes, it’s crazy how soon the holidays will be here.
Laura @ Mommy Run Fast recently posted…To treadmill or not to treadmill
Seriously–this time of year always flies by!
OMG. Obsessed. PINNED!
YAY!! Thanks Lee!
You are kidding with these right? These look amazing! I’ve never had sweet potato casserole either. I can’t believe that thanksgiving is jut around the corner!
Christine @ Love, Life, Surf recently posted…100 Days to Sochi
MMM these look good! We have a sweet potato casserole every year too, but no marshmallows on top. It’s yummy!
Jamie @ couchtoironwoman recently posted…Weekend Running and Friendiversary
No marshmallows??? Does that even count?! 😉
Holy moly. #thatisall
Kierston @candyfit recently posted…3 Ways To Keep Going While Resting…
Hehe, thanks Kierston!
Okay, these cheesecakes are absolutely adorable! That’s funny about refusing to make things because your mom makes them better – I think we all have a few dishes like that where it just wouldn’t compare to mom’s best!
Totally!! My mom’s not even much of a cook, but there are those few things I associate with her that I can’t bring myself to recreate myself.
Say whaaaaat!? These are so loaded with all kinds of awesome 😉
ashley – baker by nature recently posted…Salted Caramel Snickers Fudge Brownies
Hehe, thanks Ashley! 🙂
Oh my! I can always count on you for some amazing sweet potato recipes!
Christin@SpicySouthernKitchen recently posted…Pumpkin Spice Bread French Toast #CMcantwaitCGC
Haha, I do love my sweet potatoes! Thanks lady!
these are cute and sound yummy!
Dina recently posted…Two for Tuesday: Halloween Foodie Items
Thanks Dina!
I think the crispy marshmallows on top are my favorite part. I always have to make sure I get a little of that part 😉
PS – These are so cute and mini
Nicole @ The Marvelous Misadventures of a Foodie recently posted…Drink & Dish: Devils Food Cake Martini
ME TOO, but my brother always tries to steal it all! I have to fight him for it. 😉