Sweet Potato Pie Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • Graham Cracker Crust
  • ½ cup + 2 tbsp coconut flour
  • 2 tbsp arrowroot starch
  • 2 tbsp coconut sugar
  • 1 tbsp grassfed gelatin
  • 1 tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup softened coconut oil (not melted or solidified)
  • 2 tbsp honey
  • 1 tsp alcohol-free vanilla extract
  • Sweet Potato Pie Cheesecake Filling
  • 15-oz can sweet potato puree
  • ⅓ cup softened coconut oil
  • ⅓ cup softened coconut butter
  • 5 tbsp honey
  • 1 tsp alcohol-free vanilla extract
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp ground cinnamon
  • ½ tsp ground mace
  • ½ tsp probiotic powder, or enough to equal 30 billion live organisms (optional)
  • ¼ tsp ground ginger
  • ¼ tsp fine sea salt
  • 1 gelatin egg (recipe below)
  1. To make the crust, preheat oven to 325 degrees F. Arrange an oven rack in the center of the oven.
  2. In a medium mixing bowl, whisk together the dry ingredients.
  3. Stir in the coconut oil, honey and vanilla until well combined and a wet dough forms. It will be slightly sandy in texture.
  4. Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). You don’t want the edges of the crust to be thinner than the rest of the pie because it will crumble when you try to remove it from the dish. Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
  5. Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
  6. Prepare the filling by blending all filling ingredients except the gelatin egg in a high-speed blender or food processor until smooth.
  7. Pour in the gelatin egg (see recipe below) and blend briefly until well combined.
  8. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.
  9. To set the pie, place in the freezer for 30 minutes until the filling has set completely and reached the texture and density of cheesecake.
  10. Remove from freezer and place in refrigerator until ready to serve.
  11. To serve, let pie sit at room temperature for 10 minutes before cutting into 8 slices with a sharp non-serrated knife. This will allow the coconut oil in the crust to soften slightly and ensure the crust stays intact. Carefully run a butter knife along the edges, place slices on individual serving plates, and garnish with fresh berries If desired.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/sweet-potato-pie-cheesecake/