Preheat the oven to 375 degrees F. Bring a full kettle of water to a boil.
Pierce each sweet potato several times with a fork and place on a baking sheet. Roast until very soft, about 1 hour. Once cool enough to handle, peel the potatoes and discard the skins. Reduce the oven temperature to 350 degrees F.
In a food processor fitted with the blade attachment, pulse the graham crackers until fine crumbs are achieved. Add the melted butter and pulse to combine. Pour the crumb mixture into a 9-inch springform pan and firmly press into an even layer. Bake until the edges are lightly toasted, about 10 minutes. Transfer to a cooling rack to cool completely, about 30 minutes.
Wipe the food processor clean and add the sweet potato flesh. Blend until smooth. This should achieve ¾ cup sweet potato puree. Add the cream cheese, sour cream, brown sugar, granulated sugar, and salt. Mix until smooth, stopping to scrape down the sides of the bowl when necessary. Add the vanilla, lemon zest, and lemon juice and stir to combine. Add the eggs one at a time, pulsing between additions until fully incorporated.
Wrap the spring form pan in aluminum foil. Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles.
Place a roasting pan on the rack of the oven. Place the cheesecake in the roasting pan,.
Bake the cheesecake until the edge is barely golden brown and the center is still slightly jiggly, about 30 mins Turn off the oven, Remove from oven, and slide a paring knife along the inside edge of the pan. Release the spring form pan and remove the ring. Store in the refrigerator until completely chilled, at least 4 hours.
In a small pot, combine the brown sugar, cream, and butter. Whisking occasionally, place over medium heat and bring to a simmer. Add the pecans and stir to combine.
To serve, cut the cheesecake into slices and serve with the pecan topping.
Ingredients
Directions
Preheat the oven to 375 degrees F. Bring a full kettle of water to a boil.
Pierce each sweet potato several times with a fork and place on a baking sheet. Roast until very soft, about 1 hour. Once cool enough to handle, peel the potatoes and discard the skins. Reduce the oven temperature to 350 degrees F.
In a food processor fitted with the blade attachment, pulse the graham crackers until fine crumbs are achieved. Add the melted butter and pulse to combine. Pour the crumb mixture into a 9-inch springform pan and firmly press into an even layer. Bake until the edges are lightly toasted, about 10 minutes. Transfer to a cooling rack to cool completely, about 30 minutes.
Wipe the food processor clean and add the sweet potato flesh. Blend until smooth. This should achieve ¾ cup sweet potato puree. Add the cream cheese, sour cream, brown sugar, granulated sugar, and salt. Mix until smooth, stopping to scrape down the sides of the bowl when necessary. Add the vanilla, lemon zest, and lemon juice and stir to combine. Add the eggs one at a time, pulsing between additions until fully incorporated.
Wrap the spring form pan in aluminum foil. Pour the cheesecake batter into the prepared pan and tap on the counter to release any air bubbles.
Place a roasting pan on the rack of the oven. Place the cheesecake in the roasting pan,.
Bake the cheesecake until the edge is barely golden brown and the center is still slightly jiggly, about 30 mins Turn off the oven, Remove from oven, and slide a paring knife along the inside edge of the pan. Release the spring form pan and remove the ring. Store in the refrigerator until completely chilled, at least 4 hours.
In a small pot, combine the brown sugar, cream, and butter. Whisking occasionally, place over medium heat and bring to a simmer. Add the pecans and stir to combine.
To serve, cut the cheesecake into slices and serve with the pecan topping.