• Crust
    • 1¼ cups sugar-free, graham-cracker crumbs (about 22 crackers, and yes, you can also just buy a graham-cracker crust)
    • ¼ cup of monk fruit (or Seminal's Mongri la or Schizen)
    • ¼ cup unsalted, reduced-fat butter
  • Filling
    • 3, 8-ounce packages of low-fat or fat-free cream cheese
    • 1, 14-ounce can of fat-free condensed milk
    • 2 cups of mashed sweet potatoes
    • 6 egg whites
    • ½ cup of sugar-free maple syrup
    • 3 teaspoons  of ground cinnamon
    • 1 teaspoon of ground nutmeg
    • ½ teaspoon of sea salt 
  • Topping 
    • 1 cup of sugar-free maple syrup
    • 1 cup of fat-free whipped cream or 1 cup of light whipped topping or 1 cup of organic coconut whipping cream
    • ½ cup of chopped pecans (walnuts or almonds would also suffice)

  Steps 1 and 2 only apply if you'll make the crust yourself
  1. Lightly grease the bottom and sides of a 9-inch, spring-form fan with reduced-fat butter or coconut oil, and set aside
  2. For the crust: In a large bowl, thoroughly mix the graham cracker crumbs, sweetener, and butter. Press mixture firmly into the bottom, and 1 inch up the sides of the prepared pan.
  3. For filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed (or a good wooden spatula, if by hand) until light and fluffy. Beat in the condensed milk, followed by the sweet potatoes, until smooth. Add the egg whites, beating them in, to combine well into the mixture. Add the maple syrup, cinnamon, nutmeg, and sea salt. Beat until well-blended. Pour the filling into the crust pan (the filling will be slightly higher than the crust).
  4. Pre-heat the oven to 350°.
  5. Bake at 350° for 60 to 75 minutes, or until the outside edge of the cake appears set when gently shaken. Leave the cheesecake in the oven, but turn the oven off. After an hour, remove the cake from the oven, and carefully run a butterknife around the rim of the pan to loosen the cake. Let the cake cool in the pan on top of the stove or atop a wire rack for 2 hours. Then, transfer the cheesecake to the refrigerator and chill, with an aluminum-foil or similar cover, overnight.
  6. For topping: In a medium saucepan, combine the cup of maple syrup and cup of whipped cream. Bring to a boil over medium heat, stirring frequently, for about 15 minutes, till the mixture thickens. Remove from the heat and cool at room temperature.
  7. To serve, remove sides of the pan. Spoon some topping over the whole cheesecake, including sprinkling the pecans evenly. Chill your leftovers.

Servings: 10
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