With the holiday season upon us, many are thinking about what recipes to include in their meal selections, Teresa Henson, Extension specialist-program outreach coordinator, said.
“You may want to consider sweet potato cheesecake as one of your dessert selections,” she said. “This recipe is delicious and creamy and is full of fall spice flavors.”
Makes 14 servings.
Ingredients
1 cup gingersnaps (finely crumbed, or graham crackers)
3 tablespoons butter (unsalted, melted)
8 ounces cream cheese (light, softened)
1 cup sweet potatoes (mashed, peeled and cooked)
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon orange peel (finely shredded)
1 teaspoon vanilla
5 egg whites
1 cup milk (evaporated, reduced fat 2%)
Directions
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 for 60-70 minutes until center appears set.
Cool on wire rack for 45 minutes. Cover and chill thoroughly.
Remove sides of pan.
Garnish with dessert topping and orange peel.
Nutrition Information
Serving Size: 1 slice (106g), total calories – 139, total fat – 6g, saturated fat – 3g, cholesterol – 17mg, sodium – 137mg, carbohydrates – 17mg, dietary fiber – 1g, total sugars – 11g, added sugars included – 6g, protein – 5g, vitamin D – 0mcg, calcium – 84mg, iron – 1mg, potassium – 186mg
Source: Sweet Potato Cheesecake at What’s Cooking? USDA Mixing Bowl.
UAPB News 
UAPB alumna Sondra A. Strong created an award winning sweet potato cheesecake.