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Sweet Potato Cheesecake

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  Vegetable cooking spray 1 Tablespoon
  Graham cracker crumbs 3 Tablespoon
  Neufchatel cheese 16 Ounce, softened and cut into cubes (Two 8 Ounce Packages)
  1% cottage cheese 1⁄2 Cup (8 tbs)
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Mashed cooked sweet potato 1 Cup (16 tbs)
  Firmly packed dark brown sugar 3⁄4 Cup (12 tbs)
  Praline liqueur 2 Tablespoon
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Vanilla extract 2 Teaspoon
  Frozen egg substitute 3⁄4 Cup (12 tbs), thawed
  Sugar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Finely chopped pecans 1⁄3 Cup (5.33 tbs), toasted

Coat a 9-inch springform pan with cooking spray.
Sprinkle graham cracker crumbs evenly over bottom of pan.
Set aside.
Position knife blade in food processor bowl.
Add Neufchatel cheese, cottage cheese, and sour cream; process until smooth, scraping sides of processor bowl once.
Add sweet potato and next 4 ingredients; process until smooth, scraping sides of processor bowl occasionally.
Slowly pour egg substitute through food chute with processor running, blending just until combined.
Spoon over graham cracker crumbs.
Bake at 300° for 50 minutes (center will be soft but will firm when chilled).
Turn off oven; leave cheesecake in oven 30 minutes.
Remove from oven; let cool to room temperature on a wire rack.
Cover and chill 8 hours.
Combine 1/2 cup sugar and water in a saucepan.
Cook over medium heat 12 minutes or until mixture is golden, stirring frequently.
Stir in pecans.
Rapidly spread mixture onto a baking sheet coated with cooking spray.
Let cool completely.
Break pecan mixture into pieces.
Position knife blade in food processor bowl; add pecan pieces.
Pulse 8 times or until mixture is finely chopped.
Just before serving, sprinkle pecan mixture over cheesecake.

Recipe Summary

Sweet Potato

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Sweet Potato Cheesecake Recipe