Sweet Potato Cheesecake

Ingredients

• 1 su bardağı ince ufalanmış zencefilli kurabiye · 495 kcal
• 3 yemek kaşığı eritilmiş tuzsuz tereyağı · 142 kcal
• 227 gram sürülebilir hafif taze peynir (oda sıcaklığında) · 587 kcal
• 1 su bardağı haşlanmış ve ezilmiş tatlı patates · 86 kcal
• 5 adet yumurta akı · 76 kcal
• 1/3 su bardağı toz şeker · 254 kcal
• 1,5 tatlı kaşığı balkabağı baharatı
• 1 tatlı kaşığı ince rendelenmiş portakal kabuğu · 6 kcal
• 1 tatlı kaşığı vanilya özütü
• 1 su bardağı yarım yağlı konsantre süt (evaporated milk) · 315 kcal

Method

1. Preheat your oven to 350°F (175°C). In a bowl, combine the gingersnap crumbs and melted butter, then press the mixture firmly into the bottom and 1 inch up the sides of an 8-inch springform pan.
2. In a large mixing bowl, beat the softened light cream cheese, mashed sweet potatoes, egg whites, sugar, pumpkin pie spice, orange peel, and vanilla until just combined, taking care not to overbeat.
3. Gently stir the evaporated milk into the cream cheese mixture, then carefully pour the filling into the prepared crust.
4. Bake for 60 to 70 minutes until the center is set. Let it cool on a wire rack for 45 minutes, then cover and chill thoroughly in the refrigerator before removing the sides of the pan to serve.

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