Sweet Potato Cheesecake
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This Sweet Potato Cheesecake combines the creamy richness of cheesecake with the warm flavors of fall—perfect for a cozy treat or holiday gathering! Easy to make and absolutely delicious, it’s sure to bring smiles to any table.
Ingredients:
1 cup gingersnaps (finely crumbed, or graham crackers)
3 tablespoons unsalted butter (melted)
8 ounces light cream cheese (softened)
1 cup mashed sweet potatoes (peeled and cooked)
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
5 egg whites
1 cup reduced-fat evaporated milk (2%)
Directions:
You can add it on your Thanksgiving menu! Image Credit: MyPlate
Ingredients:
1 cup gingersnaps (finely crumbed, or graham crackers)
3 tablespoons unsalted butter (melted)
8 ounces light cream cheese (softened)
1 cup mashed sweet potatoes (peeled and cooked)
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
5 egg whites
1 cup reduced-fat evaporated milk (2%)
Directions:
- Crust: Combine the gingersnap crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of an 8-inch springform pan. Set aside.
- Filling: In a large mixing bowl, beat together the cream cheese, sweet potatoes, egg whites, sugar, pumpkin pie spice, orange peel, and vanilla until well combined—be careful not to over-beat.
- Stir in the evaporated milk and mix gently. Pour the filling into the prepared pan.
- Bake at 350°F for 60-70 minutes, or until the center appears set.
- Cool on a wire rack for 45 minutes. Cover and refrigerate until thoroughly chilled.
- Remove the sides of the pan. Garnish with dessert topping and orange peel.
