Low-Fat Pumpkin or Sweet Potato Cheesecake

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READY IN: 4hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare sweet potato by either baking or steaming (keeps the nutrients) and mash.
  • Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs; mix until blended. Do not overbeat after adding eggs.
  • Remove 1 cup batter; stir in yam/pumpkin and spices.
  • Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
  • Pour remaining plain batter into crust. Top with sweet potato batter.
  • 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.
  • Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tablespoons of the whipped topping.
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