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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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I have not tried this yet, but since I love cheesecake and I love sweet potatoes, I don't think it can miss. You'll need to chill this overnight. From Cooking Light (December 2002). Ingredients:
2 cups graham cracker crumbs (about 12 cookie sheets) |
3 tablespoons sugar |
2 tablespoons butter, melted |
1 tablespoon water |
cooking spray |
1/2 cup non-fat vanilla yogurt |
2 (8 ounce) blocks reduced-fat cream cheese, softened |
2 (8 ounce) blocks fat free cream cheese, softened |
1/3 cup 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 eggs |
2 (15 ounce) cans sweet potatoes, drained |
Directions:
1. Preheat oven to 350F°.
2. CRUST: Combine first 4 ingredients, tossing with a fork until well blended.
3. Press into bottom of a 9-inch springform pan coated with cooking spray.
4. Bake for 10 minutes; cool on a wire rack.
5. Reduce oven temperature to 325F°.
6. FILLING: Place yogurt and cheeses in a large bowl; beat until smooth.
7. Add flour and next 7 ingredients (flour through nutmeg); beat well.
8. Add eggs, 1 at a time, beating well after each addition.
9. Place sweet potatoes in a food processor; process until smooth.
10. Add sweet potatoes to cheese mixture, stirring until well blended.
11. Pour cheese mixture into prepared pan.
12. Bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched.
13. Turn oven off.
14. Cool cheesecake in closed oven 1 hour.
15. Remove cheesecake from oven; run a knife around outside edge.
16. Cool to room temperature.
17. Cover and chill at least 8 hours.
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