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

70 comments

Hannah A
Hannah A8 hours ago

Looks good. Thanks.

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Jetana A
Jetana Ayesterday

Oh my, this sounds delicious!

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Elena P
Elena Poensgenabout a month ago

Thank you

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Elena P
Elena Poensgenabout a month ago

Thank you

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Naomi D
Naomi Dreyer2 months ago

Yummy

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Tim C
Tim C3 months ago

ty

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Janet B
Janet B3 months ago

Thanks

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Janet B.
Janet B4 months ago

Thanks

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Anne G.
Anne G6 months ago

Sounds great, I found using a lower fat cream cheese not only lessons the calorie bomb that cheesecake is, but tastes lighter. Now I can't eat the normal one, it tastes too gluey for me, strange.

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NitaSick L.
Nita L8 months ago

Yummy. Pinned. Can't wait to try this. Thank you.

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