15 THANKSGIVING CHEESECAKE RECIPES TO SAY BYE TO PIE ...
Goodbye pies, hello cheesecake recipes!
Provided by Dana Sandonato
Categories Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Yield 4-8
Number Of Ingredients 1
Steps:
Nutrition Facts : Calories 400 - 800
THANKSGIVING SWEET POTATO CHEESECAKE RECIPE | ALLRECIPES
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!
Provided by Brian Level
Categories Desserts Cakes Holiday Cake Recipes
Total Time 13 hours 40 minutes
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 631.1 calories, CarbohydrateContent 76.1 g, CholesterolContent 157.5 mg, FatContent 32.6 g, FiberContent 3.2 g, ProteinContent 10 g, SaturatedFatContent 17.5 g, SodiumContent 468 mg, SugarContent 49.1 g
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