Orange-flesh sweet potatoes are a delectable
addition to cheesecake. The rich, buttery flavor, and the smooth
texture are perfect. This is a good pick for the fall or winter
table.
Sweet Potato Cheesecake with
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350°F (175°C).
Mix together graham cracker crumbs and 1/4 cup melted butter.
Press mixture into the bottom of a 9 1/2 inch springform pan.
Bake 10 minutes. Cool. Don't turn the oven off.
Place potatoes in a baking dish. Bake
until a knife inserted in center goes through easily, about 1
hour. Don't turn oven off. Cool sweet potatoes enough to handle,
peel, and puree.
Transfer 1 1/2 cups of sweet potato puree
to a large bowl. Mix in cream cheese, Splenda® Granulated
Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth.
Beat in eggs one at a time, blending well after each. Season
with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes
out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in
oven with door ajar. Cool to room temperature, and refrigerate
to chill.
Makes 12 servings.
Nutrients Per Serving: Calories: 230; Calories
from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol:
70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars:
7g; Protein: 12g
Exchanges Per Serving: 2 Starches, 1 Very
Lean Meat, 1 Fat
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
