Holly Clegg's Sweet Potato Cheesecake -

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Holly Clegg's Sweet Potato Cheesecake

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), by Holly Clegg, (2006, Running Press)

The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Servings:	12
Author Notes:	This incredible rich and velvety yam cheesecake with a spiced crust is cheesecake at its best. This recipe is part of Holly's Trim & Terrific Glitz and Glamour Dessert Party, click here for that article and more fabulous dessert recipes from Holly.
Ingredients:	1 cup graham cracker crumbs 2 tablespoons sugar 1 teaspoon ground cinnamon, divided 1/2 teaspoon ground allspice, divided 2 tablespoons margarine, melted 2 packages (8 ounces) reduced-fat cream cheese 1 cup nonfat plain yogurt 1 can (15 ounces) sweet potatoes (yams), drained and mashed, OR 1 cup fresh cooked and mashed yams 1 1/3 cups dark brown sugar 1 large egg 1 large egg white 2 teaspoons vanilla extract
Instructions:	Preheat oven to 350°F. In a bowl, combine the cracker crumbs, sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and margarine. Pat into the bottom and up the sides of a 9-inch springform pan. In a large bowl, beat together cream cheese and yogurt until creamy. Add yams, brown sugar, remaining 1/2 teaspoon cinnamon, and 1/4 teaspoon allspice, beating until smooth. Add egg and egg white one at a time, beating after each addition. Add vanilla. Spoon mixture into crust. Bake 50 to 60 minutes or until set. Remove from oven to cool. Refrigerate until chilled, about 2 hours. Nutrition Information Per Serving Calories 308 Protein (g) 7 Carbohydrate (g) 44 Fat (g) 12 Calories from Fat (%) 34 Saturated Fat (g) 6 Dietary Fiber (g) 1 Cholesterol (mg) 45 Sodium (mg) 299 Diabetic Exchanges: 3 other carbohydrate, 2.5 fat