Sweet Potato Cheesecake

Preheat oven to 350 F.

Start by making the base. Place graham cracker crumbs in a medium size bowl. Add melted margarine, brown sugar, cinnamon and salt. Mix until thoroughly combined. Press into the bottom and sides of a 10-inch tart pan with a removable bottom. You could also use a ten inch springform pan. Place in the fridge while you make the filling and topping.

To make the topping, combine all ingredients in a bowl and mix until it resembles pea size crumbs. Set aside.

For the filling: In the bowl of a stand mixer, beat cream cheese, vanilla, sugars and custard powder until light and fluffy. Add sweet potato puree, cinnamon, nutmeg and cloves. Add soy milk and mix on medium speed until filling is smooth.

Remove crust from fridge. Gently pour filling into pan and even out the top with a spatula. Sprinkle the topping over the filling.

Bake at 350 F for 1 hour or until the edges look set and the centre is still jiggly. The top should be golden brown. Remove it from the oven, set pan on a rack and allow it to cool a bit. Then chill it in the fridge for at least 4 hours or overnight.

When ready to serve, remove the outside of the pan and slice. Place a dollop of dairy free whipped cream or coconut cream on top and drizzle with dairy free caramel sauce.