Sweet Potato Cheesecake Squares

1
Natalie Loop

By
@KitchenLooper

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.

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
15 Min
Cook:
3 Hr 30 Min

Ingredients

  • 2 medium
    sweet potatoes approx 1 1/2 lbs.
  • 18
    graham crackers
  • 1 c
    granulated sugar, divided
  • 1 stick
    plus 3 tbl. unsalted butter, melted and divide
  • 1 1/2 c
    ricotta cheese
  • 1/2 c
    lowfat plain greek yogurt
  • 4 large
    eggs
  • ·
    whipped topping

How to Make Sweet Potato Cheesecake Squares

Step-by-Step

  1. Preheat 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.
  2. In 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.
  3. Firmly 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.
  4. In 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.
  5. Let 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.

Printable Recipe Card

About Sweet Potato Cheesecake Squares

Course/Dish: Pies Other Desserts




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