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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Canned sweet potatoes and packaged graham cracker crumbs are great time-savers. For the smoothest, most velvety texture, purée the potatoes completely so there are no lumps. 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 vanilla fat-free yogurt |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
2 (8-ounce) blocks fat-free cream cheese, softened |
1/3 cup all-purpose 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 large eggs |
2 (15-ounce) cans sweet potatoes, drained |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, combine first 4 ingredients, tossing with a fork until well blended. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.
3. To prepare filling, place yogurt and cheeses in a large bowl; beat with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and next 7 ingredients (flour through nutmeg); beat well. Add eggs, 1 at a time, beating well after each addition.
4. Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended.
5. Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven 1 hour.
6. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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