
http://www.care2.com/greenliving/sweet-potato-cheesecake-with-ginger.html
Sweet Potato Cheesecake with Ginger Pecan Crust

By Melissa Breyer, Producer, Care2 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.




Annie B.
Melissa
Jana
Kelly
Lily
Terri
Betsy
Cait
Eric
Andrew
Dave
Robyn
Deepak

5 comments
add your comment »Try Mi-Del they make a gluten free ginger snap. I too am gluten intolerant and am excited about this recipe.
flag as inappropriate
why is this inappropriate?
pecans, butter, sugar, cinnamon + food processor will give you a gluten free crust
flag as inappropriate
why is this inappropriate?
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...
flag as inappropriate
why is this inappropriate?
Can you make this recipe vegan, with egg replacer and tofu cream cheese or will that not work?
flag as inappropriate
why is this inappropriate?
Oh My God - is this legal? I made it today, and it is to die for! Never mind the excessive calories, I ate half the pie! Lovely recipe, thoroughly recommended!
flag as inappropriate
why is this inappropriate?