Thanksgiving Sweet Potato Cheesecake
Description
If you're a lover of cheesecake and sweet potato pie, you might try this recipe for your next Thanksgiving meal.
Ingredients
•
3 medium sweet potatoes
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1 (14 2/5 ounce) package graham crackers
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1/4 cup walnuts
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1 tablespoon white sugar
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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6 tablespoons melted butter
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3 (8 ounce) packages cream cheese, at room temperature
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1 cup white sugar
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1 cup light brown sugar
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1 tablespoon lemon extract
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1 tablespoon vanilla extract
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2 teaspoons ground nutmeg
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1 teaspoon ground cinnamon
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3 whole eggs, at room temperature
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2 egg yolks, at room temperature
Directions
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.
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.
3
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
6
Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
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 and egg yolks on the lowest speed possible; be careful not to overmix filling.
8
Pour filling into crust.
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.
10
Refrigerate cooled cheesecake for 2 hours before serving.