Sweet Potato Cheesecake
Makes one 8-inch cake
1 large sweet potato (about 1 pound) 16 graham crackers (9 ounces)
½ cup walnut halves
¾ cup plus 1 tablespoon sugar
¾ teaspoon kosher salt
1 stick (4 ounces) unsalted butter, melted
1 pound cream cheese, at room temperature
1 cup whole-milk Greek yogurt, at room temperature
¼ cup pure maple syrup
1 teaspoon vanilla extract
3 large eggs, at room temperature 1 teaspoon vanilla extract
- Position a rack in the center of the oven and preheat to 350°F.
- Prick the sweet potato all over with a fork and set it in a small baking dish. Bake until cooked through, about 1 hour. Leaving the oven on, remove the potato. Let cool, then peel off the skin and mash the flesh with a fork.
- Meanwhile, in a food processor, pulse the graham crackers with the walnuts until finely ground. Add 1 tablespoon of the sugar and ¼ teaspoon of the salt and pulse. Add the melted butter and pulse until incorporated.
- Transfer the mixture to an 8-inch springform pan, and using the bottom of a glass, press the crumbs into the bottom and up the sides of the pan. Bake until the edges start to brown, about 12 minutes. Remove from the oven to cool slightly, but leave the oven on and reduce the oven temperature to 300°F.
- In a clean food processor, pulse the cream cheese with the remaining ¾ cup sugar until smooth. Add the Greek yogurt, maple syrup, vanilla, and remaining ½ teaspoon salt and puree. Add the eggs, one at a time, and pulse until incorporated. Add the cooled mashed sweet potato and pulse just until combined.
- Pour the filling into the cooled crust and transfer the pan to a baking sheet. Bake until the edges are set and the center is a little jiggly, about 1 hour 10 minutes.
- Transfer the cake to a rack and let cool for 1 hour. Run a knife around the edge of the cake and then refrigerate until chilled, at least 2 hours and up to overnight before serving.
MAKE AHEAD: The cake can be refrigerated for up to 3 days. Or it can be frozen: Slice the cake and freeze the individual slices on a baking sheet. Once frozen, wrap each slice in plastic and freeze for up to 2 months. Thaw in the refrigerator.
*Photographed by Aubrie Pick