Sweet Potato Cheese Cake

Sweet Potato Cheese Cake

Crust:
2 cups graham cracker crumbs
¼ cup Splenda blend for baking
¼ cup lite butter, melted
1 egg white

Preheat oven to 350 degrees. Combine cracker crumbs, sugar, butter, and egg white in a medium bowl. Stir until blended. Press in bottom of 9-inch springform pan. Set aside.

Filling:
4 8-ounce packages lite and/or fat free cream cheese, softened
2 cups Splenda blend for baking
4 eggs
1 ½ teaspoons vanilla
1 ¼ cups sweet potatoes, mashed
2 tsp cinnamon
1 ½ tsp nutmeg
¼ tsp ginger

In large bowl, beat cream cheese until fluffy. Add sugar and beat mixture until smooth. Add eggs one at a time, beating well after each addition. Add vanilla, sweet potato, cinnamon, nutmeg, and ginger, beating until filling is well-combined.
Pour into pan over crust. Put a pan of water on oven shelf directly under cheese cake. Bake at 350 degrees for 2 hours. Let cool. Slice and serve with whipped topping.