Sweet Potato Cheesecake With Ginger Pecan Crust |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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This looks so delicious! Here is an ever so slightly healthier version of sweet potato cheesecake, perked up with a nutty ginger crust. I was so excited to find this when I was searching on the 'net for healthier recipes. Ingredients:
1 1/2 cups gingersnaps, crumbs, all-natural |
1/3 cup pecans, finely chopped |
1/4 teaspoon ginger, fresh minced |
3 tablespoons butter, melted |
9 ounces organic cream cheese, softened |
1/3 cup maple syrup |
1/2 cup sugar (date or brown sugar should be used there) |
1 3/4 cups sweet potatoes, mashed |
2 large eggs, beaten |
1/2 cup low-fat buttermilk, organic |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup sour cream, room temperature |
1 cup greek yogurt, room temperature |
3 tablespoons sugar, organic (or sweetener of your choice) |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F.
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.
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