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Sweet Potato Cheesecake

Yield 16 servings (serving size: 1 wedge)
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.

Ingredients

  • Crust:
  • 2 cups graham cracker crumbs (about 12 cookie sheets)
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • Cooking spray
  • Filling:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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°.

  3. 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.

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

  5. 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.

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