- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 pounds orange-fleshed sweet potatoes
- 3 (8 ounce) containers fat-free cream cheese, softened
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/3 cup non-fat sour cream
- 1/4 cup fat-free half-and-half
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
- Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, SPLENDA(R) Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
- Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.