LOW-FAT PUMPKIN OR SWEET POTATO CHEESECAKE
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.
Provided by cunger
Categories Cheesecake
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 132.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 57.4, Sodium 327.3, Carbohydrate 18.5, Fiber 0.5, Sugar 12.9, Protein 9.9
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