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!


Recipe Summary

30 mins
2 hrs 25 mins
10 hrs 45 mins
13 hrs 40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

631 calories; protein 10g; carbohydrates 76.1g; fat 32.6g; cholesterol 157.5mg; sodium 468mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
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! Read More