Mini Sweet Potato Cheesecakes

1 ½ cups ground graham cracker crumbs
6 TBS melted butter
¼ cup granulated sugar

Preheat oven to 300 degrees. Mix the three crust ingredients in a food processor and spoon into the bottom of sprayed mini muffin tins.  Press down with a tamper and set aside.

Sweet Potato Cheesecake
2  8oz packages of cream cheese, softened
1 lb of ricotta cheese
1 ½ cups sugar
4 eggs
 ½ lb melted butter
3 TBS cornstarch
3 TBS flour
1 TBS lemon juice
1 TBS vanilla
1 ½ cups Lowcountry Produce Sweet Potato Butter*

Mix together cream cheese and ricotta cheese in mixer. In separate bowl put sugar and eggs one at a time and cream together & add to cheese mixture. Next, add to cheese mixture: melted butter, cornstarch, flour, lemon juice, vanilla. Mix well. Add the Lowcountry Produce Sweet Potato Butter and mix well. Spoon into mini muffin cups on top of graham cracker crusts and fill to just under top of pan. Bake at 325 degrees for 40 minutes without ever opening door of oven until done.  Cool completely (refrigerate if you have enough time).  Top with spiced whipped cream topping.

Spiced Whipped Cream
¾ cup chilled whipping cream
2 TBS sugar
½ tsp cinnamon
½ tsp ground ginger

Whip all ingredients in bowl of stand mixer with whisk attachment until stiff peaks form. Do not over beat.  Chill until ready to use.  Spoon a small dollop on top of each mini cheesecake.

Recipe by Julie Jester of The Cook's Station

* This is a popular food in our store and sometimes sells out.  Please call ahead if you want us to set aside some jars for you.

As the name suggests, Lowcountry Produce is right here in South Carolina (in Lobeco). They are true believers in small-batch, hand-packed products, support local farmers, and make each product at the time when ingredients are at their peak. Their products represent the best food traditions of the lowcountry.