Sweet Potato Cheesecake with Graham Cracker Crust

April 14, 2022 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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Here’s a recipe for a Sweet Potato Cheesecake with Graham Cracker Crust. To make this Dessert you’ll need Graham Cracker Crumbs, Butter, Sweet Potatoes, Fat Free Cream Cheese, Splenda® Granulated No Calorie Sweetener, Non Fat Sour Cream, Fat Free Half and Half, Large Eggs, Ground Cinnamon, and Ground Nutmeg. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Sweet Potato Cheesecake with Graham Cracker Crust
Orange-hued 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.

Recipe 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® Granulated No Calorie Sweetener
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

Cooking Directions:
1 – 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.
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 purée.
3 – Transfer 1 1/2 cups of sweet potato purée 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.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 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.
https://www.cooksrecipes.com/diabetic/sweet_potato_cheesecake_with_graham_cracker_crust_recipe.html

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