Sweet Potato Cheesecake

Name: Sweet Potato Cheesecake
Yield: 14 servings
Ingredients: 1 cup gingersnaps, finely crumbed (or graham crackers); 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

Source: Eat Smart New York! Cornell University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make this delicious and creamy cheesecake full of fall spice flavor for your next holiday celebration.

Makes

14 servings

Ingredients

1 cup gingersnaps, finely crumbed (or graham crackers)
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

Directions

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.

Notes

Learn more about: Sweet Potatoes Oranges

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.