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Sweet Potato Cheesecake with Graham Cracker Crust

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.

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  • Serves: 12
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours 10 Minutes
  • Total Time: 3 Hours 10 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 slice (1/12 of cheesecake)

Amount Per Serving
 
Calories:
240 
Calories from Fat:
60 
Total Fat:
7g 
Saturated Fat:
3.5g 
Cholesterol:
70mg 
Sodium:
440mg 
Total Carbs:
31g 
Dietary Fiber:
3g 
Sugars:
8g 
Protein:
12g 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees 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.

  2. 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.

  3. 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.

  4. 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.

INGREDIENTS

  • 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 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

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