Sweet Potato Cheesecake

Cooking Light
Canned sweet potatoes and packaged graham cracker crumbs are great time-savers. For the smoothest, most velvety texture, purée the potatoes completely so there are no lumps.
16 servings (serving size: 1 wedge)


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2 cups graham cracker crumbs (about 12 cookie sheets)
3 tablespoons sugar
2 tablespoons butter, melted
1 tablespoon water
Cooking spray
1/2 cup vanilla fat-free yogurt
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
2 (8-ounce) blocks fat-free cream cheese, softened
1/3 cup all-purpose flour
1 1/4 cups sugar
1 tablespoon vanilla extract
1 tablespoon light molasses
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
2 (15-ounce) cans sweet potatoes, drained


Preheat oven to 350°.

To prepare crust, combine first 4 ingredients, tossing with a fork until well blended. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.

To prepare filling, place yogurt and cheeses in a large bowl; beat with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and next 7 ingredients (flour through nutmeg); beat well. Add eggs, 1 at a time, beating well after each addition.

Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended.

Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven 1 hour.

Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Created date

December 2002

Nutritional Information

Calories 310
Caloriesfromfat 29 %
Fat 10.1 g
Satfat 5.5 g
Monofat 3.2 g
Polyfat 1 g
Protein 10.3 g
Carbohydrate 44 g
Fiber 1.6 g
Cholesterol 67 mg
Iron 1.2 mg
Sodium 434 mg
Calcium 134 mg