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Sweet Potato Cheesecake

Sweet Potato Cheesecake

Cost $10, save $15

Source: Recommended by CookPal

  • 135 Min
  • 14 Servings
  • $10

INGREDIENTS

  • Base

    • 1 cup gingersnaps, finely crumbed
    • 3 tablespoons unsalted butter, melted

  • Filling

    • 🧀 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

STEPS

1

Combine crumbs and melted butter.

2

Press mixture into bottom and 1 inch up sides of an 8-inch springform pan. Set aside.

3

In a large mixing bowl, beat cream cheese, sweet potatoes, egg whites, sugar, pumpkin pie spice, orange peel, and vanilla until combined. DO NOT OVER BEAT.

4

Stir in evaporated milk.

5

Carefully pour the filling into the prepared pan.

6

Bake at 350°F (175°C) for 60 to 70 minutes until center appears set.

7

Cool on a wire rack for 45 minutes.

8

Cover and chill thoroughly in the refrigerator.

9

Remove sides of the springform pan and serve.

NUTRIENTS

Per 1 serving

🔥

139

Calories

  • 5
    Protein
  • 17
    Carbs
  • 6
    Fats

💡 Use freshly mashed sweet potatoes for the best flavor.Avoid overbeating the filling to maintain a creamy texture.Allow the cheesecake to chill thoroughly for the best consistency before serving.For a decorative touch, garnish with whipped cream or crushed gingersnaps before serving.