Before they admitted it was my recipe for glazed turkey, I was unable to understand why so many people wanted to visit. The turkey is not stuffed by me. Instead, I prepare my own stuffing separately and present it to guests in a beautiful dish. It’s turkey time because it’s the holiday season. Gobble, gobble!
| 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 |
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
Instructions
- 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.
- 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).
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 18 g |
| Sodium | 468 mg |
| Sugars | 49 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Next time I make it I will decrease the sugars.
I loved this recipe! The cheesecake came out so amazing and delicious! I made it a couple times already and everyone else loved it too! The only thing I changed is that I actually peeled, cut up and boiled the sweet potatoes until they were nice and soft. Then I let them cool off for a while and added them to the mix. Thanks so much for the recipe!