Sweet Potato Cheesebake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
* Pecans 1/2 cup * Cookies Danish Butter approx 16 cookies * Land O Lakes, Spreadable Butter with Canola Oil, 3 tbsp. melted * *Flour, white, 3 tbsp. * Granulated Sugar, 3/4 c. * *Splenda Brown Sugar Blend, 6 tsp * Cream Cheese, Fat Free, 11 oz. * Vanilla Extract, 1 tbsp * *Pumpkin Pie spice, 1.5 tsp * Egg, fresh, 3 medium * Sweet potato, cooked, baked in skin, without salt, 2 cups * *Whole Milk / Vitamin D, 1 tbsp.
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a food processor , mix cookies, nuts 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 6X10 baking dish. Bake about 12 minutes or until light brown. Allow to cool.
3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla,and pumpkin pie spice. Blend in eggs and sweet potato. Scrape bowl, and beat until smooth. Pour into crust.
4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
CRUST
* Pecans 1/2 cup
* Cookies Danish Butter approx 16 cookies
* Land O Lakes, Spreadable Butter with Canola Oil, 3 tbsp. melted
* *Flour, white, 3 tbsp.
FILLING
* Granulated Sugar, 3/4 c.
* *Splenda Brown Sugar Blend, 6 tsp
* Cream Cheese, Fat Free, 11 oz.
* Vanilla Extract, 1 tbsp
* *Pumpkin Pie spice, 1.5 tsp
* Egg, fresh, 3 medium
* Sweet potato, cooked, baked in skin, without salt, 2 cups
* *Whole Milk / Vitamin D, 1 tbsp.
Makes 15 squares
Number of Servings: 15
Recipe submitted by SparkPeople user JDGONZALES.
1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a food processor , mix cookies, nuts 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 6X10 baking dish. Bake about 12 minutes or until light brown. Allow to cool.
3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla,and pumpkin pie spice. Blend in eggs and sweet potato. Scrape bowl, and beat until smooth. Pour into crust.
4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
CRUST
* Pecans 1/2 cup
* Cookies Danish Butter approx 16 cookies
* Land O Lakes, Spreadable Butter with Canola Oil, 3 tbsp. melted
* *Flour, white, 3 tbsp.
FILLING
* Granulated Sugar, 3/4 c.
* *Splenda Brown Sugar Blend, 6 tsp
* Cream Cheese, Fat Free, 11 oz.
* Vanilla Extract, 1 tbsp
* *Pumpkin Pie spice, 1.5 tsp
* Egg, fresh, 3 medium
* Sweet potato, cooked, baked in skin, without salt, 2 cups
* *Whole Milk / Vitamin D, 1 tbsp.
Makes 15 squares
Number of Servings: 15
Recipe submitted by SparkPeople user JDGONZALES.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 8.2 g
- Cholesterol: 48.5 mg
- Sodium: 162.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.3 g
- Protein: 5.5 g
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