http://www.care2.com/greenliving/sweet-potato-cheesecake-with-ginger.html
Sweet Potato Cheesecake with Ginger Pecan Crust
By Melissa Breyer, Senior Editor, Healthy & Green Living
The first time I had sweet potato cheesecake was at the famed Galatoire’s in New Orleans. It was one of those dizzy food moments where the universe falls away as every cell in your body seems to be rushing, tripping, and scrambling towards the mouth to get in on the action. The exact Galatoire’s recipe is, well, a bit caloric. Instead, here is an ever so slightly healthier version of sweet potato cheesecake, perked up with a nutty ginger crust.
For the Crust:
1 1/2 cups all-natural gingersnap crumbs
1/3 cup finely chopped pecans
1/4 teaspoon fresh minced ginger
3 tablespoons melted butter
For the Filling:
9 ounces organic cream cheese, softened
1/3 cup maple syrup
1/2 cup date sugar (brown sugar may be substituted here)
1 3/4 cups sweet potatoes, mashed
2 large eggs, beaten
1/2 cup organic low fat buttermilk
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Topping:
1 cup sour cream, room temperature
1 cup Greek yogurt, room temperature
3 tablespoons organic sugar (or sweetener of your choice)
1 teaspoon vanilla extract
1. Pre-heat oven to 350 degrees.
2. In a medium bowl mix gingersnap crumbs, pecans, ginger and butter until combined. Press mixture with your fingers into the bottom and 1 inch up the side of a 9-inch springform pan. Bake for 6 minutes or until set—do not let it brown. Remove and let cool.
3. Beat cream cheese until smooth and add maple syrup and date sugar. Add remaining filling ingredients and beat well until combined. Pour into crust and bake for 55 minutes, or until set.
4. Stir together topping ingredients and spread over warm cheesecake. Bake for an additional 5 minutes until topping is just set.
5. Cool on a wire rack. Remove springform ring and chill at least several hours, or overnight.
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11 comments
add your comment »Hmm,yammy..it was good and exotic in a way for me...
in Scandinavia we are not used to use pecan, maple syrup or sweet potatoes for that matter in the cakes.I must half done something wrong,because my cake became very low appr.4 centimeter...not like the pic.and mine is more orange with white topping hmm??
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Hi,I am Norwegian,but I have lived in US for 1 year (been there a lot) its a little challenging when it comes to measureing,because I havle already forgot how I translated deegree until celsious? I have just finish the cooking..I was very sceptical to the colour and the consistency though :( Honest it looked like puke/vomit..sorry....I am shore it will look right when its finished ;)) just put the cheescake in the owen! Exited ;)
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Gotta try this, looks so yummy!
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It reminds me my mother in low, nice recipe, but I wonder How much calories are in that treat? It could be a good idea to included in each recipie that you post.
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David, how about using agave syrup in place of the maple?
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This is an idea I must try. However, I am allergic to maple, so the maple syrup has to go. There is an excellent brown sugar called "Muscovado Sugar" that might be good in this recipe.
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Try Mi-Del they make a gluten free ginger snap. I too am gluten intolerant and am excited about this recipe.
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pecans, butter, sugar, cinnamon + food processor will give you a gluten free crust
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As I'm gluten intolerant, I can't use ginger snaps... is there anything else you can recommend for the crust that isn't wheat, rye, oat or barley-based? Thank you for these wonderful recipes...
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Can you make this recipe vegan, with egg replacer and tofu cream cheese or will that not work?
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