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Healthy Cheesecake Recipes: Recipe For High Fiber Sweet Potato Cheesecake

Updated on March 23, 2011

High Fiber Variation on a Great Dessert

Yes, believe it or not - this recipe is high fiber having 2 grams of fiber to it but it is still delicious. Sweet Potato Cheesecake is a recipe that I copied down from one of the high fiber cookbooks I got at the library some time back and thought it was a wonderful combination of sweet potato which I love and dried apricots which I also love. I also added my own ideas to the basic recipe.

The most important thing about making cheesecake is always to use the right pan, and to follow the instructions on baking, letting rest and refrigerating. If you do those things, you can't miss and this is a great recipe to make to perfect the technique!

Variation on Making Cheesecake in Regular Pan


  • 12 ounces sweet potatoes peeled and cut into 1 inch pieces
  • 1 cup dried apricots, chopped
  • 15 gingersnap cookies or substitute part granola or hazelnuts
  • 3/4 cup Fiber One cereal or other high fiber similar cereal/granola
  • 2 tablespoons unsalted butter, melted
  • 8 ounces fat free cream cheese, softened
  • 8 ounces Neufchatel cheese, softened
  • 1 cup plain nonfat yogurt
  • 3 egg whites or substitute egg white substitute
  • 2/3 cup packed brown sugar
  • 3 tablespoons finely chopped crystallized ginger (see substitutions below)
  • 1 tablespoon whole wheat flour or flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees.
  2. Coat a 9-inch springform pan with cooking spray.
  3. Combine potatoes in large saucepan over high heat with enough cold water to cover by 2 inches.
  4. Bring to a boil and cook until the potatoes are tender – 12-15 minutes.
  5. Drain and mash. Cool.
  6. Meanwhile, bring 1 cup water to a boil in a small saucepan over high heat.
  7. Remove from heat.  Add apricots and then let stand for 10 minutes. Drain.
  8. In a food processor, combine cookies and cereal. Process until finely ground.
  9. Transfer to a bowl and add the butter, mix well. Firmly press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes.
  10. Cool on a wire rack. Reduce the oven temperature to 325 degrees.
  11. In the bowl of an electric mixer, place the mashed sweet potatoes, cream cheese and Neufchatel cheese and beat on high speed until smooth, about 1-2 minutes.
  12. Add yogurt, egg whites, sugar, ginger, flour, pumpkin pie spice, vanilla and salt and beat well.
  13. Sprinkle the apricots over the bottom of the prepared crust.
  14. Pour the potato mixture over the apricots.
  15. Bake until cheesecake is almost set – 42-45 minutes.
  16. Turn the oven off and let stand for 1 hour.
  17. Remove from the oven and allow to cool to room temperature.
  18. Cover with plastic wrap and chill for at least 3 hours before serving.

16 servings

Substitutions for Crystallized Ginger


Crystallized ginger = candied ginger

To make your own: Bring to a boil 1 1/3 C sugar + 1 C water, add 1 C peeled and chopped ginger pieces, and simmer for 20 minutes. Strain and dry, then sprinkle with sugar.

Substitutes: Ginger root - (Substitute 1 tablespoon grated ginger root plus sugar to taste for 1/4 cup minced crystallized ginger called for in recipe) or

Ground ginger (Substitute 1 teaspoon ground ginger for every 1/2 cup minced crystallized ginger called for in recipe) or chopped nuts

What To Do If the Top of Cheesecake Cracks

The remedy is that you can cover the top of a cracked cheesecake with a sour cream topping.


  • 1 cup sour cream
  • 1 tablespoon sugar
  • Drop of vanilla extract


Spread over the freshly baked cheesecake (while it is still hot) and return it to the oven for 10 minutes. Cool in the oven as instructed in recipe.

Tips to Avoid Cheesecake Failures

  • Don't open the oven door while baking
  • Some people swear by leaving the cheesecake in the oven overnight to cool, then refrigerating
  • If the recipe you use recommends that you put the cheesecake springform pan in a water bath to cook, make sure the springform bottom is well sealed. Make sure that you wrap the bottom of the springform pan in foil and seal it up the sides so as not to allow any water to seep in under the bottom circle of the pan
  • Cream cheese needs to be softened before combining in recipes. If not completely softened at room temperature, uncover and place in dish in microwave. Microwave for 30 seconds for 10 second intervals but do not do too much or the cheese will melt. It should just be softened
  • Eggs should be at room temperature (or egg substitute)
  • If you plan on removing the cheesecake from the metal pan in the bottom of the springform unit, cover the bottom with foil
  • Mix ingredients at MEDIUM rather than high speed with mixer - this will prevent cracking
  • Some folks also recommend a shallow pan of water on the bottom shelf of the oven to prevent cracking also
  • Completely cool the cheesecake to no heat whatsoever before placing in refrigerator. Placing the cheesecake in too soon can lead to sogginess
  • Cook cheesecakes on the middle rack of the oven
  • Dissolved gelatin and cheeses need to be at the same temperature when mixed to avoid lumpiness from the gelatin
  • No-bake cheesecakes should be refrigerated 12-24 hours before serving or they will not set adequately
  • Unless it says differently in the recipe, baked cheesecakes should be cooled in the oven. This means that once the cooking time is up, turn the oven off and leave the door of the oven slightly ajar - let the cheesecake stay in the oven until cooled
  • After the cooking time has ended, leave the cheesecake in the oven as noted above. After a few minutes, take the cheesecake out of the oven and run a sharp knife around the edge of the springform pan. Put the cheesecake back in the oven as previously described above. This is supposed to prevent the top from cracking



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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thank you - the flavor is similar to but not quite pumpkin and hope you find it as interesting and delicious as I do!

    • TINA V profile image

      TINA V 

      9 years ago

      I have tried making mashed potatoes and potato salad. I have never thought of making a potato cheesecake. This is quite an interesting recipe. I will try this one. Thanks for sharing it.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      I'll have to check it out - I think the vid does a pumpkin because I could not find a sweet potato one on video. I love all that stuff and it makes up for not being able to eat chocolate - kinda - yeah right! I love dried apricots too so this one is perfect for me. Thanks for reading. P.S. I was dreaming about great Danes last night - too hilarious - best not tell the Griff - he might get jealous. It was something along the lines of them pulling sleds - ha ha - wouldn't that be a kick!

    • habee profile image

      Holle Abee 

      9 years ago from Georgia

      I make a pumpkin cheesecake that's very similar, and it's yummy! Bet this one is, too!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Sounds like my husband! But you can't discount that as you always need a wing man so to speak...Thanks for stopping by and I love those 2 ingredients myself and that's why it caught my eye as well.

    • Dan Carson profile image

      Dan Carson 

      9 years ago

      This really caught my attention as it combines two of my favorite things. I'll have to see if I can get my wife to try to make this as all I am really good at is grilling.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      I looked at that and I have no idea - but I have a scale so I weigh them - but I found this 'formula' and think would be about 3/4 lb right?

      1 1/2 cups cooked sweet potatoes = 1 pound fresh sweet potatoes

      Let me know if that helps. I just weigh things to get it right when they give it to me in pounds as math is NOT my strong suit!

    • alekhouse profile image

      Nancy Hinchliff 

      9 years ago from Essex Junction, Vermont

      This sounds absolutely great and nutritious too. I absolutely have to try! I have sweet potatoes in my frig at this very moment. How many med. sized potatoes will make 12 ounces?

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks for stopping by - I know what you mean - it is all about the peeking I think and then not keeping it in the oven to cool. I've had trouble with the cracking so going to really try on my next one to quit looking! You might like the mini cheesecake recipe too though as that one didn't crack!

    • Meghan Fitz profile image

      Meghan Fitz 

      9 years ago from Texas

      This is a great hub - lots of interesting info and I will definitely need the helpful tips about what to do when the top of the cheesecake cracks. Happens to me every time!!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks hubber-2009 - it is a 'healthy' take on a wonderful dessert. Appreciate you reading!

    • hubber-2009 profile image


      9 years ago from India

      very nice recipe and hope that everyone will like to taste it...


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