Recipe Archives->Desserts Cheesecake->Sweet Potato 04

Sweet Potato Cheesecake with Ginger Pecan 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

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

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.

Printable version: sweet-potato04.txt.