sweet potato cheesecake squares
A contemporary twist on traditional pumpkin pie. This is light and airy and you can eat all you want without the guilt. Have 2 pieces when you might only have 1 piece of pie.
prep time
15 Min
cook time
3 Hr 30 Min
method
---
yield
12 serving(s)
Ingredients
- 2 medium sweet potatoes approx 1 1/2 lbs.
- 18 - graham crackers
- 1 cup granulated sugar, divided
- 1 stick plus 3 tbl. unsalted butter, melted and divide
- 1 1/2 cups ricotta cheese
- 1/2 cup lowfat plain greek yogurt
- 4 large eggs
- - whipped topping
How To Make sweet potato cheesecake squares
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Step 1Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour. Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
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Step 2In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
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Step 3Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
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Step 4In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
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Step 5Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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