Thanksgiving Sweet Potato Cheesecake


  • 3 medium sweet potatoes
  • 1 (14.4 ounce) package graham crackers
  • ¼ cup walnuts
  • 1 tablespoon white sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 6 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3 whole eggs, at room temperature
  • 2egg yolks, at room temperature
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.


  • Step 2

    Bake in the preheated oven until sweet potatoes are easily pierced with a knife, 50 minutes to 1 hour. Remove from the oven and allow to rest, 8 hours to overnight.

  • Step 3

    Preheat the oven to 375 degrees F (190 degrees C).

  • Step 4

    Combine graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor and blend until crumbly. Incorporate melted butter. Press mixture evenly into a 9-inch springform pan to form a crust.

  • Step 5

    Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and reduce temperature to 300 degrees F (150 degrees C). Let crust cool.

  • Step 6

    Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.

  • Step 7

    Combine baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon in a high-powered blender (such as Vitamix®) and process until smooth. Mix in whole eggs andegg yolks on the lowest speed possible; be careful not to overmix filling.

  • Step 8

    Pour filling into crust.

  • Step 9

    Bake in the preheated oven until a tester comes out clean and cheesecake just jiggles slightly in the center, about 1 hour and 25 minutes. Leave cheesecake in the oven with the door ajar to allow cheesecake to cool gradually and prevent cracking, about 45 minutes.

  • Step 10

    Refrigerate cooled cheesecake for 2 hours before serving.

  • Cook's Note:

    If you don’t have the time or lack the patience, feel free to bake the sweet potatoes the same day until you can insert a knife through the center of the potato, about 1 hour at 400 degrees F (200 degrees C).

    Source: Read Full Article