Sweet Potato Cheesecake With Ginger Pecan Crust

Name: Sweet Potato Cheesecake With Ginger Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups gingersnaps, crumbs, all-natural; ⅓ cup pecans, finely chopped; ¼ teaspoon ginger, fresh minced; 3 tablespoons butter, melted; 9 ounces organic cream cheese, softened; ⅓ cup maple syrup; ½ cup sugar (date or brown sugar should be used there); 1 ¾ cups sweet potatoes, mashed; 2 large eggs, beaten; ½ cup low-fat buttermilk, organic; 2 tablespoons cornstarch; ½ teaspoon ground cinnamon; ¼ 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

Servings: persons

1 ½ cups gingersnaps, crumbs, all-natural
⅓ cup pecans, finely chopped
¼ teaspoon ginger, fresh minced
3 tablespoons butter, melted
9 ounces organic cream cheese, softened
⅓ cup maple syrup
½ cup sugar (date or brown sugar should be used there)
1 ¾ cups sweet potatoes, mashed
2 large eggs, beaten
½ cup low-fat buttermilk, organic
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ 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

1
Preheat oven to 350F.
2
In a medium bowl mix gingersnap crumbs, pecans, ginger and butter until combined.
3
Press mixture with your fingers into the bottom and 1 inch up the side of a 9-inch springform pan.
4
Bake for 6 minutes or until setdo not let it brown.
5
Remove and let cool.
6
Beat cream cheese until smooth and add maple syrup and date sugar.
7
Add remaining filling ingredients and beat well until combined.
8
Pour into crust and bake for 55 minutes, or until set.
9
Stir together topping ingredients and spread over warm cheesecake.
10
Bake for an additional 5 minutes until topping is just set.
11
Cool on a wire rack.
12
Remove springform ring and chill at least several hours, or overnight.

1194

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups gingersnaps, crumbs, all-natural, ⅓ cup pecans, finely chopped, ¼ teaspoon ginger, fresh minced, 3 tablespoons butter, melted, and more.

Yes, Sweet Potato Cheesecake With Ginger Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!