Refrigerio
Sweet Potato Cheesecake
Ingredients, directions and serving information for Sweet Potato Cheesecake.
La receta original está en inglés.
Porciones: 14
Tiempo total: 195 min
Ingredientes
- 1 cup gingersnaps, finely crumbed
- 3 tablespoons unsalted butter, melted
- 8 ounces light cream cheese, softened
- 1 cup sweet potatoes, peeled, cooked, and mashed
- 5 egg whites
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon orange peel, finely shredded
- 1 teaspoon vanilla
- 1 cup reduced fat (2%) evaporated milk
Preparación
- Combine crumbs and butter.
- Press mixture into bottom and 1 inch up sides of an 8-inch spring form pan. Set aside.
- In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel, and the vanilla until combined. DO NOT OVER BEAT.
- Stir in milk. Carefully pour into prepared pan.
- Bake at 350 degrees F for 60 to 70 minutes until center appears set.
- Cool on wire rack for 45 minutes. Cover and chill thoroughly.
- Remove sides of pan and serve.
Nutrición por porción según la fuente
Tamaño de la porción1 slice, 1/14 of recipe
Calorías140 calorías
Proteínas5g
Carbohidratos17g
Grasas6g
Grasas saturadas3g
Fibra1g
Azúcares10g
Sodio139mg
Colesterol17mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Fuente de la receta
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Borrador asistido por IA. Revisión editorial pendiente.
