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Sweet Potato Cheesecake

Sweet Potato Cheesecake

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.

Cooking Light DECEMBER 2002

  • Yield: 16 servings (serving size: 1 wedge)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 29%
  • Fat: 10.1g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 10.3g
  • Carbohydrate: 44g
  • Fiber: 1.6g
  • Cholesterol: 67mg
  • Iron: 1.2mg
  • Sodium: 434mg
  • Calcium: 134mg
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Sweet Potato Cheesecake recipe

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