Collation
Sweet Potato Cheesecake
Ingredients, directions and serving information for Sweet Potato Cheesecake.
La recette originale est en anglais.
Portions: 14
Temps total: 195 min
Ingrédients
- 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
Préparation
- 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.
Nutrition par portion selon la source
Taille de la portion1 slice, 1/14 of recipe
Calories140 calories
Protéines5g
Glucides17g
Lipides6g
Graisses saturées3g
Fibres1g
Sucres10g
Sodium139mg
Cholestérol17mg
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.
Source de la recette
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.
Brouillon assisté par IA. Révision éditoriale en attente.
