Sweet Potato Cheesecake Recipe

Name: Sweet Potato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
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 350u00b0 for 10 minutes; cool on a wire rack. Reduce oven temperature to 325u00b0.
3
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.
4
Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended.
5
Pour cheese mixture into prepared pan. Bake at 325u00b0 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.
6
Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

1160

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 2 cups graham cracker crumbs (about 12 cookie sheets), 3 tablespoons sugar, 2 tablespoons butter, melted, and more.

Yes, Sweet Potato Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cheesecake

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