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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.
INGREDIENTS
| 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 |
| 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 suga |
| 1 teaspoon | vanilla extract |
PREPARATION:
- Pre-heat oven to 350 degrees.
- 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.
- 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.
- Stir together topping ingredients and spread over warm cheesecake. Bake for an additional 5 minutes until topping is just set.
- Cool on a wire rack. Remove springform ring and chill at least several hours, or overnight.
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