Sweet Potato Cheesecake
Make this delicious and creamy cheesecake full of fall spice flavor for your next holiday celebration.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/14 of recipe
140
Calories
5g
Protein
17g
Carbs
6g
Fat
1g
Fiber
10g
Sugar
139mg
Sodium
Saturated Fat 3 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
gingersnaps, finely crumbed
1 cup · or graham crackers
unsalted butter, melted
3 tablespoons
light cream cheese, softened
8 ounces
sweet potatoes, peeled, cooked, and mashed
1 cup
egg whites
5
sugar
1/3 cup
pumpkin pie spice
1 1/2 teaspoons
orange peel, finely shredded
1 teaspoon
vanilla
1 teaspoon
reduced fat (2%) evaporated milk
1 cup
Instructions
- 1
Combine crumbs and butter.
- 2
Press mixture into bottom and 1 inch up sides of an 8-inch spring form pan. Set aside.
- 3
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.
- 4
Stir in milk. Carefully pour into prepared pan.
- 5
Bake at 350 degrees F for 60 to 70 minutes until center appears set.
- 6
Cool on wire rack for 45 minutes. Cover and chill thoroughly.
- 7
Remove sides of pan and serve.
Source: USDA MyPlate Kitchen · Eat Smart New York! Cornell University Cooperative Extension
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