Thanksgiving Sweet Potato Cheesecake


This cheesecake has become a new holiday favorite for my wife and me. If you're a lover of cheesecake and sweet potato pie, I suggest you try this recipe!

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


  • 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


  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.

Cook's Note:

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 (per serving)

631 Calories
33g Fat
76g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 631
% Daily Value *
Total Fat 33g 42%
Saturated Fat 18g 88%
Cholesterol 158mg 53%
Sodium 468mg 20%
Total Carbohydrate 76g 28%
Dietary Fiber 3g 11%
Total Sugars 49g
Protein 10g
Vitamin C 1mg 7%
Calcium 105mg 8%
Iron 3mg 16%
Potassium 368mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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