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.

Recipe by Cooking Light December 2002

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

310 calories; calories from fat 29%; fat 10.1g; saturated fat 5.5g; mono fat 3.2g; poly fat 1g; protein 10.3g; carbohydrates 44g; fiber 1.6g; cholesterol 67mg; iron 1.2mg; sodium 434mg; calcium 134mg.
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