Sweet Potato Cheesecake

Serves: 6
Total Calories: 499


2 (8-ounce) packages cream cheese, softened
3/4 cup canned sweet potato, drained and mashed
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
2 eggs
1 6 ounce pre made graham cracker pie crust


Preheat oven to 350 degrees.

In a medium bowl, mix cream cheese, potatoes, sugar, spice, and vanilla until smooth. Mix in eggs one at a time until thoroughly blended. Spread into crust. Bake 40–45 minutes, or until center is set. Allow to cool.

Use plastic liner from pie crust to cover cooled cheesecake. Refrigerate 3–4 hours or overnight. Serve with a dollop of whipped topping or with butterscotch or caramel ice cream topping drizzled over individual servings. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 499
Calories from Fat: 309

This Sweet Potato Cheesecake recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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