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Oh, November! One of my favorite months of the year. The start of the impending holiday season. The invigorating, joy-inducing crisp in the air. All the nostalgia of childhood wrapped up in a giant two-month package. Okay, I’ll stop being so gooey now and start talking about pie-cheesecake hybrids.
I don’t know who came up with combining a comforting holiday pie into another American classic dessert, but they deserve some sort of award. And, well, I’m not going to lie and say my favorite dish on a holiday table is the protein or those lovely non-starchy vegetables. I’m just an average woman who takes pleasure in savoring a slice or two of pie with my family. And elimination diet or not, that tradition will never die.
I wanted to make sure that all of you following the Autoimmune Protocol could also participate in your annual pie love affair too! This dairy-free cheesecake has the taste and texture of real live cheesecake without the eggs and cheese! It was a pretty spectacular discovery upon first taste test, but I wasn’t too surprised because when you combine that many delicious ingredients, you are bound for success.
The cinnamon graham cracker crust is perfectly crumbly and spiced next to the fluffy yet dense cheesecake filling. If you prefer to use pumpkin puree, you can use it in place of the sweet potato puree, but I’ve always liked the creaminess of sweet potato pie to pumpkin myself. Also, the pie is even better the next day so I suggest placing it in the fridge overnight before serving. Top each slice with a dollop of coconut whipped cream and some berries for presentation and no one will be the wiser they are eating an allergy-friendly treat.
Happy holidays to all of you and your loved ones. Go relax and enjoy the season!
- 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)
- To make the crust, preheat oven to 325 degrees F. Arrange an oven rack in the center of the oven.
- In a medium mixing bowl, whisk together the dry ingredients.
- Stir in the coconut oil, honey and vanilla until well combined and a wet dough forms. It will be slightly sandy in texture.
- 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.
- Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
- Prepare the filling by blending all filling ingredients except the gelatin egg in a high-speed blender or food processor until smooth.
- Pour in the gelatin egg (see recipe below) and blend briefly until well combined.
- 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.
- 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.
- Remove from freezer and place in refrigerator until ready to serve.
- 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.
- 1 tbsp grassfed gelatin
- 1 tbsp warm water
- 2 tbsp hot water
- In a small bowl, whisk together the gelatin and warm water until it thickens.
- Quickly whisk in the hot water and use immediately where called for.
I’ve never used a probiotic powder, and am easily overwhelmed by what is out there. Can you recommend a specific powder to use in this? I would love to make it but am lacking in a pro biotic powder!
Do you take probiotic capsules? You can just empty enough to make 30 billion organisms (usually 1-2 capsules). If not, there are many easy sources for an array of probiotics like health food stores, Whole Foods, and pharmacies. Be sure to refrigerate if the bottle says to do so!
Can’t wait to try this! I have a question however. What role does the probiotic powder play in the final product? Does it actually make the filling taste more like cheese cake? Or is it only a matter of nutrition? Thanks!
The probiotics do contribute to the tang of the cheesecake especially if you follow my suggestions and make ahead overnight to allow flavors to develop. The lemon juice and apple cider vinegar also help with this so you could try without probiotics, taste, and if satisfied leave as is or add a teeny bit more acid until satisfied.
My AIP does not allow sugars, so coconut sugar and honey is out …. shouldn’t a true AIP recipe omit this?
Not necessarily. Certain sweeteners are allowed in small amounts for special occasions. Now we are all different, so if you have zero tolerance for sweeteners you can try a sweetener free dessert. I have some on my website you can check out. There’s a list of acceptable sweeteners in The Paleo Approach if you’re wondering which are allowed. This recipe is AIP compliant.
The Paleo Approach includes sugar such as coconut sugar and honey, in moderation, so occasional treats are OK. Some people choose to go further and eliminate them.
Thank you, thank you!!!! I’m so excited to make this! My husband loves cheesecake and since we don’t eat any dairy, it’s something he truly misses. This recipe is awesome, I have everything to make it right now and I’m delighted you shared it! It will be the new holiday dessert and repeated beyond the holidays!
Thanks, Amanda! So happy it will be on your table this year and hopefully years to come! Enjoy!
The recipe is not showing the amount for the coconut oil or coconut butter – it shows a box instead of a number. How much of each of those are used?
That’s so odd! It’s not doing that on my end. Possibly try a different browser if the issue persists. For the filling: ⅓ cup softened coconut oil and ⅓ cup softened coconut butter
The measurements in your comment are still showing as boxes to me, but when I copy and paste it shows up as 1/3 c of each. I’ve noticed this issue with Chrome on several websites.
Can pumpkin purée be substituted for the sweet potato?
Yes it can! You may want to taste the filling before setting it to make sure it’s sweet to your liking though.
Hmm. I’m looking at the photos and the crust you made looks so even and regular. Mine did not come out like that at all. It was all bunched up in places and thinner around the rim. It was yummy, but not as pretty as yours. Next time I’m going to put in some baking weights.
Can I cook the sweet potatoes and puree?
Hi! I do not tolerate coconut (!@#&*!). Can you suggest what I can use in place of the coconut oil and butter? I also can’t eat ghee. Thank you!
[…] Sweet Potato Pie Cheesecake by Autoimmune Paleo […]
Made for a picnic so I would have some thing I know I have a treat.it is awesome I don’t even want to share it.m y crust didn’t take the12 min so maybe 10 min.next time.will make again and again.thanks
Thanks for the feedback! Glad you enjoyed.
Has anyone every turned this crust into cookies!? It’s so yummy and the taste would work as a cookie. But it would need a binder, I think?
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Hi! Can you use MCT oil instead of coconut oil? I break out with coconut oil but not with MCTs.
[…] GET THE RECIPE HERE! […]
Can this be made ahead? I won’t have time to make it tomorrow, but worry about making it ahead and crust getting soggy or gooey?
What can I sub for Arrowroot starch? I can’t have starch right now … -_- Thank you 🙂
Priscilla, generally we don’t recommend substitutions to baking recipes as the result usually hasn’t been tested by the recipe creator. I think you could either try it without, or add some gelatin to firm it up in place, but the experimenting would be on you! Good luck!
Help!! I made the crust exactly as the directions said but it didn’t hold it’s shape, it just melted into one big mass. Any ideas on what went wrong?
Oh no! Did you use all of the ingredients called for or did you make any substitutions?
I completely forgot to respond to this and here it is almost a year later and I’m looking up the recipe to make it for Canadian Thanksgiving. I used all of the ingredients that the recipe called for. I actually ended up making it twice and it fell down both times. It ended up being absolutely delicious – just didn’t have a crust up the sides.
For those tolerant of dairy – can regular butter be substituted for the coconut butter? And a regular egg for a gelatin egg? Can’t wait to make this!
I just found out I am sensitive to coconut. It is on my DO NOT EAT list. Sad day at my house. Do you know of anything I can use as a substitute for coconut, coconut oil, coconut butter, coconut cream……….
Hi Lori! I recommend looking up recipes that are coconut-free instead of trying to substitute (the only exception would be coconut oil – that is easy to use a different cooking fat). We have so many of them here on the site!
[…] there was no reason to recreate my own version. With that, the crust portion of the recipe is from Alaena Haber in her Sweet Potato Pie Cheesecake recipe which has been a staple during our holidays for years […]
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