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Sweet Potato Cheesecake with Ginger Pecan Crust

Make Sweet Potato Cheesecake with Ginger Pecan Crust at home with All Natural Gingersnap Crumbs, Pecans, Fresh Minced Ginger, Butter, and Organic Cream Cheese Softened. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1/3 cup
• 1/4 tsp
• 3 tbsp
• 9 oz
• 1/3 cup
• 1/2 cup
• 1 3/4 cup
• 2
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1 cup
• 3 tbsp
• 1 tsp

Method (preview)

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   In a medium bowl mix gingersnap crumbs, pecans, ginger and butter until combined.

3. 3

   Press mixture with your fingers into the bottom and 1 inch up the side of a 9-inch springform pan.

4. 4

   Bake for 6 minutes or until setdo not let it brown.

5. 5

   Remove and let cool.

6. 6

   Beat cream cheese until smooth and add maple syrup and date sugar.

7. 7

   Add remaining filling ingredients and beat well until combined.

8. 8

   Pour into crust and bake for 55 minutes, or until set.

9. 9

   Stir together topping ingredients and spread over warm cheesecake.

10. 10

    Bake for an additional 5 minutes until topping is just set.

11. 11

    Cool on a wire rack.

12. 12

    Remove springform ring and chill at least several hours, or overnight.