Sweet Potato Ricotta Cheesecake
  • 1/4cup pecans
  • 1/4cup minced crystallized ginger
  • 1cup all-natural gingersnap cookie crumbsabout 20 small cookies
  • 1tablespoon canola oil
  • 115-ounce container part-skim ricotta cheese
  • 28-ounce packages nonfat cream cheeseat room temperature
  • 1cup sweet potato purée or canned unsweetened pumpkin
  • 1cup date sugar
  • 1/4cup molasses
  • 1 egg
  • 1teaspoon ground ginger
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon ground cloves
  • 1teaspoon ground cinnamon
  • 3 egg whitesat room temperature
  • 1/4teaspoon cream of tartar
  • 1tablespoon sugar
  • Pinch of salt
  • 2cups nonfat plain yogurt
  • 2tablespoons sugar
  • 1teaspoon vanilla extract
  • 16-20 pecan halvesfor garnish
  1. Preheat oven to 350°. Coat bottom and sides of a 9-inch springform pan with cooking spray. Place all crust ingredients except oil in a food processor; pulse until fine crumbs form. Add canola oil and process another 5 seconds. Press mixture evenly against pan bottom. Bake for 10 minutes. Cool.
  2. For filling: Place ricotta cheese in a clean dish towel. Knead to remove excess moisture until cheese holds together like soft dough. Place in a mixer bowl or food processor and beat until smooth. Add cream cheese, sweet potato or pumpkin, date sugar, molasses, 1 whole egg, and spices; beat until well blended.
  3. In a separate bowl, beat egg whites with cream of tartar at medium speed until soft peaks form. Slowly add 1 tablespoon sugar and pinch of salt; continue to beat until stiff but not dry. Gently fold into sweet potato–cream cheese mixture.
  4. Place the springform pan on a baking sheet and pour in the filling. Bake in the center of the oven for 80–90 minutes, or until sides are set and a knife inserted comes out clean.
  5. While cheesecake bakes, prepare topping by mixing together yogurt, sugar, and vanilla extract in a medium-size mixing bowl. Refrigerate until ready to use.
  6. When cheesecake is done, remove to a rack and cool for 15 minutes (don’t turn off the oven). Pour topping over cheesecake and decorate with pecan halves. Return to oven and bake for another 5 minutes. Cool on a rack. Refrigerate, uncovered, overnight. Then cover loosely with plastic wrap and refrigerate until serving time. Remove pan sides before serving. Serve with pomegranate syrup* drizzled over each slice, if desired.
Recipe Notes
Nutrition Facts
Sweet Potato Ricotta Cheesecake
Amount Per Serving
Calories 257
% Daily Value*
Cholesterol 31mg 10%
Sodium 286mg 12%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

*To make pomegranate syrup, combine 1 cup pure pomegranate juice and 1/4 cup honey in a small saucepan. Bring to a boil; reduce heat and simmer until reduced by half, stirring occasionally. Cool and stir in 1/3 cup fresh pomegranate seeds.

PER SERVING: 257 cal, 27% fat cal, 8g fat, 2g sat fat, 31mg chol, 11g protein, 36g carb, 1g fiber, 286mg sodium