Sweet Potato Cheesecake
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Ingredients
- 1 cup gingersnaps (finely crumbed, or graham crackers)
- 3 tablespoons butter (unsalted, melted)
- 8 ounces cream cheese (light, softened)
- 1 cup sweet potatoes (mashed, peeled and cooked)
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon orange peel (finely shredded)
- 1 teaspoon vanilla
- 5 egg whites
- 1 cup milk (evaporated, reduced fat 2%)
Instructions
- Combine crumbs and butter.
- Press mixture into bottom and 1 inch up sides of an 8 inch spring form pan. Set aside.
- In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel, and the vanilla until combined. DO NOT OVER BEAT.
- Stir in milk. Carefully pour into prepared pan.
- Bake at 350 °F for 60 to 70 minutes until center appears set.
- Cool on wire rack for 45 minutes. Cover and chill thoroughly.
- Remove sides of pan.
- Garnish with dessert topping and orange peel.
Nutrition
| Calories | 139 |
|---|---|
| Protein | 5 g |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 17 mg |
| Sodium | 137 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eat Smart New York! Cornell University Cooperative Extension