140 cal · 120 min
Sweet Potato Cheesecake
Recipe GLPRd884ce3bb6e72d
A lighter take on classic cheesecake featuring sweet potatoes, warm autumn spices, and a gingersnap crust. Made with egg whites and reduced-fat evaporated milk for a lower-fat indulgence. This creamy dessert has a subtle orange zest brightness and warm pumpkin pie spice notes throughout.
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Ingredients
1 cup Gingersnap cookies, finely crushed
3 tablespoons Unsalted butter, melted
8 ounces Light cream cheese, softened
1 cup Sweet potatoes, peeled, cooked, and mashed
5 Egg whites
⅓ cup Granulated sugar
1½ teaspoons Pumpkin pie spice
1 teaspoon Orange zest, finely shredded
1 teaspoon Vanilla extract
1 cup Reduced-fat evaporated milk (2%)
Directions
Preheat your oven to 325°F. Wash your hands thoroughly with soap and water before beginning.
Prepare the crust by combining the finely crushed gingersnaps with the melted butter in a small bowl. Mix until the texture resembles wet sand.
Press the gingersnap mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 5 minutes until it is set.
While the crust bakes, prepare the filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the mashed sweet potatoes, pumpkin pie spice, orange zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the sugar into the beaten egg whites until incorporated.
Carefully fold the egg white mixture into the sweet potato mixture in two additions, being careful not to deflate the egg whites.
Gently fold in the evaporated milk until just combined.
Pour the filling over the pre-baked crust.
Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath.
Bake for 50-55 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
Turn off the oven and crack the door open about 2 inches. Allow the cheesecake to rest in the warm oven for 30 minutes to cool gradually.
Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
