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Sweet Potato Cheesecake with Ginger Pecan Crust

Sweet Potato Cheesecake with Ginger Pecan Crust

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 setódo 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.

Read more: Food, All recipes, Desserts, , , ,

By Melissa Breyer, Senior Editor, Healthy & Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


+ add your own
6:36PM PST on Nov 9, 2013

This looks delicious, sweet potatoes are marvellous and delicious and this is certainly a fabulous recipe to put on the try out this one list.

11:18AM PDT on Sep 24, 2013

Sounds delicious must try it.thanks for sharing

5:53PM PDT on Sep 18, 2013

Wooowwww!. I can´t wait for bake and taste it!!! :)

10:13AM PDT on May 25, 2013


8:00AM PST on Mar 3, 2013

Thank you for sharing.

10:27PM PDT on Oct 22, 2012

Now this sounds so wonderful! Oh so sinful sounding, and a Ginger pecan crust as well, I tell you this, I think I am going to have to put this Cheesecake under lock and key to keep my brother from eating it all! "L O L"

4:22AM PST on Nov 21, 2011

Thanks so much...

9:08PM PST on Nov 17, 2011

This sounds devine. I copied the recipe and will try it. Thanks

9:38PM PST on Nov 13, 2011

Like the idea of sweet potatoes, I bet the white fleshed ones would be even nicer

12:40AM PDT on Jul 22, 2011

Yummy! Thanks for sharing.

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