Okay…so I love cheesecake…that is old news!


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.





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
3 eggs
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

13 Comments Add yours

  1. gharkness says:

    Looks lovely, Linda….what topping did you use? Cranberry? I think I may try this with butternut squash.

    1. Linda says:

      I was cranberry sauce….cooking the berries down with some Splenda and vanilla extract at the end.

      But raspberry would be great, too!

  2. Tracee Hegre says:

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  3. Melissa says:

    I’ve been looking for a sweet potatoe cheesecake recipe for Thanksgving. I had found plenty of pumpkin pie cheesecake recipes but I’m not a fan of pumpkin. Then I thought about your website and the first thing I see is sweet potatoe cheesecake!! Thank you!!

  4. TakeTheCake says:

    Cranberries atop a sweet potato cheesecake? Can this qualify as a side then? I don’t think I’m allowed to add one more dessert to my already ridiculous Thanksgiving menu!

  5. CaSaundra says:

    Ooo what a stunning pie! I always love all your sweet treats. By the way, the PB pie came out amazing–I made a few tweaks, and I will be posting it once I get home 🙂 Thanks again for sharing!

  6. freddie says:

    Made it. LOVE it! Thank you!

  7. LuAnn says:

    I have a lot of Hubbard squash I froze. I’m going to make this using that. Thank you Linda!

  8. I made this and we LOVE it!!! Thanks!

    1. Linda says:

      YAY!!! Thanks for the review!

      (I love your blog! My other – completely and totally unhealthy don’t-eat-these-things-if-you-want-to-lose-weight – blog has the same wallpaper!!)

  9. Ashley says:

    Do you think it’d be possible to make a crust using peanut flour? If so..how? I love the combo of sweet potatoes and peanut butter!

  10. Lisa says:

    If you wanted to use sugar instead of Splenda would it be the same amount?

    1. Linda says:

      Yes…the exact same amount!

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