Low-Fat Pumpkin or Sweet Potato Cheesecake |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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It is a lovely combination of light cheesecake and autumn. I never use the canned stuff (fresh mashed sweet potatoes the darker the better are my favourite) but I know it works well. Also, I sometimes use Splenda Brown sugar mix or Sugar Twin brown sugar and some lite maple syrup instead of sugar. Ingredients:
2 (8 ounce) packages philadelphia fat free cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla |
2 eggs |
1/2 cup mashed yams or 1/2 cup canned pumpkin |
1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice |
1/4-1/2 teaspoon ground nutmeg |
1/3 cup honey maid reduced-fat graham cracker crumbs |
1/2 cup thawed cool whip free |
Directions:
1. Prepare sweet potato by either baking or steaming (keeps the nutrients) and mash.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix until blended. Do not overbeat after adding eggs.
4. Remove 1 cup batter; stir in yam/pumpkin and spices.
5. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
6. Pour remaining plain batter into crust. Top with sweet potato batter.
7. Bake at 325°F for 40 minutes or until center is almost set. If you used sugar subs or just egg whites it will take longer.
8. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tablespoons of the whipped topping.
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