Sweet Potato Cheesecake

Note from Cheri: The recipe and text below is reprinted with permission from Holly Clegg's Trim and Terrific Cookbook. This book makes home entertaining easy with lots of great menus, recipes and entertaining tips. Best of all the recipes are all light and healthy (although you wouldn't know it to taste them and neither will your guests). Click here to learn more about the book and for more sample recipes! This recipe is part of Holly's Trim & Terrific Glitz and Glamour Dessert Party, click here for the rest of that article and more fabulous dessert recipes from Holly.

This incredible rich and velvety yam cheesecake with a spiced crust is cheesecake at its best.

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 oz.) reduced-fat cream cheese 1 cup nonfat plain yogurt 1 can (15 oz.) 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

Makes 12 Servings 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