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Praline-Sweet Potato Cheesecake

Yield 16 servings (serving size: 1 wedge)
It's natural for this cheesecake to have cracks on the top, but they will be covered by the buttery praline mixture.

Ingredients

  • Praline:
  • Cooking spray
  • 1/3 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 2 teaspoons butter
  • 1/4 teaspoon salt
  • Crust:
  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon water
  • Filling:
  • 2 (15-ounce) cans sweet potatoes in syrup, drained
  • 1 cup packed dark brown sugar
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 1 (8-ounce) block fat-free cream cheese
  • 1 (8-ounce) container fat-free sour cream
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 287
  • caloriesfromfat 32 %
  • fat 10.3 g
  • satfat 3.8 g
  • monofat 4 g
  • polyfat 1.7 g
  • protein 7.2 g
  • carbohydrate 42.5 g
  • fiber 1.9 g
  • cholesterol 43 mg
  • iron 1.3 mg
  • sodium 223 mg
  • calcium 86 mg

How to Make It

  1. To prepare praline, coat a 10-inch sheet of aluminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoon vanilla in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 5 minutes). Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 teaspoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until coarsely ground.

  2. Preheat oven to 350°.

  3. To prepare crust, combine cracker crumbs, 3 tablespoons granulated sugar, melted butter, and 1 tablespoon water in a bowl. Toss well with a fork. Press crumb mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack.

  4. Reduce oven temperature to 325°.

  5. To prepare filling, place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add pureed sweet potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; pulse 3 times or until blended. Pour filling into crust. Bake at 325° for 55 minutes. Turn off oven. (Do not remove cheesecake from oven.) Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.