Sweet Potato Cheesecake

4
Average: 4 (2 ratings)
Nutrition Facts Label
Yield
14 servings

Ingredients

1 cupgingersnaps (finely crumbed, or graham crackers)
3 tablespoonsbutter (unsalted, melted)
2 packagescream cheese (8 oz, light, softened)
1 cupsweet potatoes (mashed, peeled and cooked)
1⁄3 cupsugar
1 1⁄2 teaspoonpumpkin pie spice
1 teaspoonorange peel (finely shredded)
1 teaspoonvanilla
5 egg whites
1 cupmilk (evaporated)

Instructions

Crust:
1. Combine crumbs and butter. Press mixture into bottom and 1 inch up sides of an 8 inch spring form pan. Set aside

Filling:
1. In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. DO NOT OVER BEAT.

2. Stir in milk. Carefully pour into prepared pan.

3. Bake at 350 degrees for 60-70 minutes until center appears set.

4. Cool on wire rack for 45 minutes. Cover and chill thoroughly.

5. Remove sides of pan.

6. Garnish with dessert topping and orange peel.

Cost

Per recipe: $7.71
Per serving: $0.55

Source

Cornell University Cooperative Extension, Eat Smart New York!

Find tips and resources for safe food handling and proper cooking temperature guidance.