Sweet Potato Cheesecake
Makes:
14 servings
Make this delicious and creamy cheesecake full of fall spice flavor for your next holiday celebration.
Ingredients
- 1 cup gingersnaps, finely crumbed (or graham crackers)
- 3 tablespoons unsalted butter, melted
- 8 ounces light cream cheese, softened
- 1 cup sweet potatoes, peeled, cooked, and mashed
- 5 egg whites
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon orange peel, finely shredded
- 1 teaspoon vanilla
- 1 cup reduced fat (2%) evaporated milk
Directions
Wash hands with soap and water.
Crust:
- Combine crumbs and butter.
- Press mixture into bottom and 1 inch up sides of an 8-inch spring form pan. Set aside.
Filling:
- 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 degrees 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 and serve.
Notes
Learn more about:
Eat Smart New York!
Cornell University Cooperative Extension
