Sweet Potato Cheesecake
Try this wonderful cheesecake, it's sure to become one of your favorite desserts, especially for fall and winter entertaining.
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons margarine or butter, melted
2 (8-ounce) packages light cream cheese
1 cup nonfat plain yogurt
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 1/3 cups packed dark brown sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
- Preheat oven to 350°F (175°F).
- For Crust: In bowl, combine graham cracker crumbs, sugar, cinnamon, allspice and margarine. Pat into the bottom and sides of a 9-inch spring form pan.
- For Filling: In a large bowl, beat together cream cheese and yogurt until creamy. Add sweet potatoes and brown sugar, beating until smooth. Add egg and egg white, beating after each addition. Add vanilla. Spoon mixture into crust.
- Bake 45 to 50 minutes or until set. Remove from oven to cool. Refrigerate until chilled, about 2 hours.
Makes 10 to 12 servings.
Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.