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.

By Melissa Breyer, Senior Editor, Healthy & Green Living

55 comments

Nina S.
Nina S.19 days ago

tyfs

Naomi Dreyer
Naomi Dreyer29 days ago

Yummy.

Sharon B.
Sharon B.about a month ago

Thanks for the information.

Elena Poensgen
Elena Poensgenabout a month ago

Thank you

suzie c.
suzie c.1 months ago

Yum

Jeanne Rogers
Jeanne Rogers1 months ago

Thank you for sharing.

Veronica Danie
Veronica Danie1 months ago

Thank You!

Dainy Arroyo
Dainy Arroyo5 months ago

Yummie yummie

Sherry Kohn
Sherry Kohn6 months ago

Many thanks to you !

Aeri H.
Aeri H.9 months ago

Yummy! Thanks so much.