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Thanksgiving Sweet Potato Cheesecake
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
820 minutes
Indulge in a delectable fusion of cheesecake and sweet potato pie for a delicious twist on a classic Thanksgiving dessert.
Ingredients:
  • 3 medium sweet potatoes
  • 1 (14.4 ounce) package graham crackers
  • 0.25 cup walnuts
  • 1 tablespoon white sugar
  • 1 teaspoon ground nutmeg
  • 6 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup light brown sugar
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground nutmeg
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C), then pierce sweet potatoes with a fork and arrange on a baking sheet.
  • Bake the sweet potatoes in the preheated oven until easily pierced with a knife, for 50 minutes to 1 hour. Remove from the oven and let them rest for 8 hours to overnight.
  • Preheat your oven to 375°F (190°C) for the perfect baking temperature.
  • Pulse graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor until crumbly. Mix in melted butter. Press mixture into a 9-inch springform pan to create a crust.
  • Bake in the preheated oven for about 10 minutes until beautifully golden brown. Take it out of the oven and lower the temperature to 300°F (150°C). Allow the crust to cool.
  • Create a water bath by placing a cake pan filled with water on the bottom rack of the oven to keep your cheesecake perfectly smooth and crack-free.
  • In a high-powered blender, blend together baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon until smooth. Then, gently mix in the whole eggs and egg yolks on low speed, being cautious not to overmix the filling.
  • Gently transfer the delicious filling into the prepared crust.
  • Bake the cheesecake until a tester comes out clean and the center jiggles slightly, for 1 hour and 25 minutes. Cool the cheesecake in the oven with the door ajar for about 45 minutes to prevent cracking.
  • Chill the cooled cheesecake in the refrigerator for 2 hours prior to serving.

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