Tuesday, November 24, 2009

"Guilt Free" Sweet Potato Cheesecake

I want to share this great recipe with you for your Thanksgiving dinner. If you are like me you plan on over eating and look for things to eat that may not be as full of calories but are just as satisfying. Some of you may have seen this recipe in the Clarksville Family Magazine.


1 cup of Lowcountry Produce Sweet Potato Butter
2 pounds of low fat cream cheese (completely softened and at room temperature)
2 teaspoons of vanilla extract
3 teaspoons of ground ginger
1-1/2 cups of Splenda
4 extra large eggs
3/4 cup of graham cracker crumbs
2 tablespoons of butter

To make crust:

Preheat oven to 300 degrees.
Grease an 8" x 3" springform pan.
Combine butter, graham cracker crumbs, and 1 teaspoon of ginger into a microwaveable container.
Heat for 45 seconds.
Press mixture uniformly into the bottom of your springform pan.
Bake for 15 minutes and allow to cool.

To make cheesecake mixture:

Put your softened cream cheese into your mixer and "cream".
Add Splenda very slowly while you are smoothing your cream cheese.
Add the remaining 2 teaspoons of ginger, vanilla, Sweet Potato Butter, and four eggs (add eggs one at a time).
As soon as the last egg is blended into the mixture, turn off the mixer.
Using a spatula, pour the mixture into the pan. Add water to a larger pan to create a water bath.
Bake for 2 hours, or until it is evenly a golden brown with small cracks forming.

Tip: Best made a day in advance to chill properly.

Variation: For just a little guilt...add 7 oz. of goat cheese and 2 tablespoons of bourbon to the cheesecake mixture.

Sweet Potato Butter is available at "Ingredients".