Ingredients for - Thanksgiving Sweet Potato Cheesecake
How to cook deliciously - Thanksgiving Sweet Potato Cheesecake
1. Stage
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. Stage
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. Stage
Preheat the oven to 375 degrees F (190 degrees C).
4. Stage
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. Stage
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. Stage
Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
7. Stage
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. Stage
Pour filling into crust.
9. Stage
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. Stage
Refrigerate cooled cheesecake for 2 hours before serving.
