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 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.

Read more: Food, All recipes, Desserts, cheesecake, ginger, pecan, sweet potato

By Melissa Breyer, Senior Editor, Healthy & Green Living

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Elisabeth T.

4:22AM PST on Nov 21, 2011

Thanks so much...

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Dan and Tina P.

9:08PM PST on Nov 17, 2011

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

Melinda K.

9:38PM PST on Nov 13, 2011

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

Jennifer C.

12:40AM PDT on Jul 22, 2011

Yummy! Thanks for sharing.

Jo A.

6:27AM PDT on Jun 11, 2011

The lowly sweet potatoe gets dressed-up! Yummy and healthy too! Thanks for the recipe

Kay O.

10:17PM PST on Nov 28, 2010

What a piece of heaven, thanks!

Sonny H.

7:50AM PST on Nov 25, 2010

Thank you for the recipe.

Rachel O.

12:46PM PDT on Mar 15, 2010

Mmm! So trying this one! :)

Natalia P.

5:02AM PST on Feb 24, 2010

looks nice

Peter F.

8:11PM PST on Feb 16, 2010

Its a lovely post i liked this dessert Sweet Potato Cheesecake with Ginger Pecan Crust much.All the things used in it are very easily available so its easy also to make it.I am really going to make it it looks very delicious.I am glad to be here thank you for this dessert recipe.
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