How to Make Thanksgiving Sweet Potato Cheesecake - A Step-by-Step Guide

Thanksgiving is a time for gathering with loved ones and indulging in delicious, comforting food. And what better way to cap off your festive feast than with a decadent dessert that combines the flavors of fall with a creamy, rich cheesecake? This Thanksgiving, impress your family and friends with a mouthwatering Thanksgiving Sweet Potato Cheesecake that will have everyone coming back for seconds.

This show-stopping dessert takes the traditional sweet potato casserole to a whole new l...

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Ingredients

  • 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
  • 2 egg yolks, at room temperature

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 25 mins
  • Additional Time: 10 hrs 45 mins
  • Total Time: 13 hrs 40 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
  • 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.
  • Pour filling into crust.
  • 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.
  • Refrigerate cooled cheesecake for 2 hours before serving.
  • Nutrition

    631 cal.

    • Total Fat: 33g
    • Saturated Fat: 18g
    • Cholesterol: 158mg
    • Sodium: 468mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 3g
    • Total Sugars: 49g
    • Protein: 10g
    • Vitamin C: 1mg
    • Calcium: 105mg
    • Iron: 3mg
    • Potassium: 368mg