Rich Sweet Potato Cheesecake

This rich sweet potato cheesecake with a graham cracker and pecan crust has a rich and creamy texture your Thanksgiving guests will love.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 25 mins
• Calories: 530 Calories

Ingredients

• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• ¼ teaspoon ground nutmeg
• 4 eggs
• 1 pinch salt
• 2 egg yolks
• 3 tablespoons all-purpose flour
• 3 tablespoons sour cream
• 1 cup evaporated milk
• 3 (8 ounce) packages cream cheese, softened
• ½ cup melted butter
• ⅛ teaspoon ground allspice
• 2 cups mashed sweet potatoes
• ¼ cup finely chopped pecans
• 2 cups finely crushed graham cracker crumbs

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Increase oven temperature to 450 degrees F (230 degrees C).

Step 3

Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.

Step 4

Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.

Step 5

Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.

Step 6

Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.

Step 7

Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.