SWEET POTATO CHEESECAKE
How convenient!
Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.
Glad I could be of help.
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Crust:
1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs
2 tablespoons Splenda Granular
1/4 cup melted butter
Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups mashed sweet potatoes (or yams)
1 1/2 teaspoons vanilla
1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)
1/2 cup heavy whipping cream OR half & half
3 eggs
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Preheat oven to 350 degrees. Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter. Pat into the bottom and 1 inch up the sides of the prepared pan. Wrap pan in foil and place on a baking sheet. Bake for 10 mintues.
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In a large bowl beat the cream cheese until softened. Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream. Beat in eggs, one at a time, just until blended. Pour filling into prepared crust.
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Return to oven and bake for 1 hour and 10 minutes or until set on the edgess and the very middle is still jiggly. (Cover loosely with foil after 30 minutes, if you don’t want it colored).
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Remove from oven to a wire rack. Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely. Remove sides of pan and cover tightly with plastic wrap. Chill for 5 hours or, preferable, overnight. Makes 20 servings.
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Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg
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