Low-fat Pumpkin Or Sweet Potato Cheesecake

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 (8 ounce) packages philadelphia fat free cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup mashed yams or 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice
• 1/4-1/2 teaspoon ground nutmeg
• 1/3 cup honey maid reduced-fat graham cracker crumbs
• 1/2 cup thawed cool whip free

Recipe

• 1 prepare sweet potato by either baking or steaming (keeps the nutrients) and mash.
• 2 mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• 3 add eggs; mix until blended. do not overbeat after adding eggs.
• 4 remove 1 cup batter; stir in yam/pumpkin and spices.
• 5 spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
• 6 pour remaining plain batter into crust. top with sweet potato batter.
• 7 bake at 325°f for 40 minutes or until center is almost set. if you used sugar subs or just egg whites it will take longer.
• 8 cool. refrigerate 3 hours or overnight. top each serving with 1 tablespoons of the whipped topping.