Sweet Potato Cheesecake with Ginger Pecan Crust

By Melissa Breyer, Producer, Care2 Green Living
The first time I had sweet potato cheesecake was at the famed
Galatoires 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 Galatoires 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

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 setdo 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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