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

48 comments

Dainy Arroyo
Dainy Arroyo3 months ago

Yummie yummie

Sherry Kohn
Sherry Kohn4 months ago

Many thanks to you !

Aeri H.
Aeri H.7 months ago

Yummy! Thanks so much.

Roberto Meritoni
Roberto Meritoniabout a year ago

Ty

Roberto Meritoni
Roberto Meritoniabout a year ago

Ty

Roberto Meritoni
Roberto Meritoniabout a year ago

Ty

feather w.
Feather W.about a year ago

this sure looks good.!!!!

Dale O.

Thanksgiving in my country arrives on October 13, this looks like a good dessert to try for that holiday.

Cynthia no frwd B.
cynthia b.1 years ago

sounds yummy I wish they would show the calorie content along with sugar and carbs
then I would be more disposed to trying this

Jonathan Harper
Jonathan Harper1 years ago

interesting