Sylvia Woods Sweet Potato Cheesecake Recipe

  • Crust
  • 2 cups crushed butter cookies or graham crackers
  • 1 cup chopped pecans
  • 1/2 cup butter, melted
  • Filling
  • 4 (8 ounce) packages Neufchatel cheese, softened
  • 1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
  • 2 cups Sylvia's Canned Yams®, mashed
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 4 large eggs
  1. Crust Directions: combine crushed cookies, pecans and butter; firmly press mixture evenly in bottom and up sides of a 10 inch springform pan. Set aside.
  2. Filling Directions: preheat oven to 350 degrees F.
  3. Beat Neufchatel cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA(R) Granulated Sweetener, beating until blended. Add sweet potatoes, salt, cinnamon, nutmeg, ginger and vanilla, beating until blended.
  4. Add eggs, one at a time, beating until blended after each addition. Pour mixture into prepared crust.
  5. Bake 55 minutes or until center of cake is almost set. Cool on a wire rack. Cover and chill 6 hours.