SWEET POTATO CHEESECAKE
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.
1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs
2 tablespoons Splenda Granular
1/4 cup melted butter
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
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.
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.
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).
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.
Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg