Sweet Potato Cheesecake

This lighter cheesecake swaps heavy cream for evaporated milk and incorporates nutrient-rich sweet potatoes for a boost of vitamin A and fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (14 servings), not per serving.

• 1 cup finely crumbed gingersnaps · 430 kcal in the whole recipe
• 3 tablespoons unsalted butter, melted · 145 kcal in the whole recipe
• 8 ounces light cream cheese, softened · 619 kcal in the whole recipe
• 1 cup cooked and mashed sweet potatoes · 88 kcal in the whole recipe
• 5 egg whites · 78 kcal in the whole recipe
• 1/3 cup sugar · 268 kcal in the whole recipe
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon finely shredded orange peel
• 1 teaspoon vanilla extract
• 1 cup reduced-fat (2%) evaporated milk · 332 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a bowl, combine the gingersnap crumbs and melted butter, then press the mixture firmly into the bottom and 1 inch up the sides of an 8-inch springform pan.

   

2. In a large mixing bowl, beat the softened light cream cheese, mashed sweet potatoes, egg whites, sugar, pumpkin pie spice, orange peel, and vanilla until just combined, taking care not to overbeat.

   

3. Gently stir the evaporated milk into the cream cheese mixture, then carefully pour the filling into the prepared crust.

   

4. Bake for 60 to 70 minutes until the center is set. Let it cool on a wire rack for 45 minutes, then cover and chill thoroughly in the refrigerator before removing the sides of the pan to serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.