From the Pantry Butler kitchen
Sweet Potato Cheesecake
Make this delicious and creamy cheesecake full of fall spice flavor for your next holiday celebration. USDA MyPlate Kitchen — Eat Smart New York! — Cornell University Cooperative Extension (public domain), via myplate.food
Ingredients
- 1 cup gingersnaps, finely crumbed — or graham crackers
- 3 tablespoons unsalted butter, melted
- 8 ounces light cream cheese, softened
- 1 cup sweet potatoes, peeled, cooked, and mashed
- 5 egg whites
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon orange peel, finely shredded
- 1 teaspoon vanilla
- 1 cup reduced fat (2%) evaporated milk
Method
- Wash hands with soap and water.
- Crust : Combine crumbs and butter.
- Press mixture into bottom and 1 inch up sides of an 8-inch spring form pan.
- Set aside.
- Filling : 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.
- Stir in milk.
- Carefully pour into prepared pan.
- Bake at 350 degrees F for 60 to 70 minutes until center appears set.
- Cool on wire rack for 45 minutes.
- Cover and chill thoroughly.
- Remove sides of pan and serve.
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