The Best Sweet Potato Cheesecake

For the Graham Cracker Crust:
Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy-duty extra wide tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside. 
In a large bowl, combine graham cracker crumbs, brown sugar, ginger, nutmeg, salt, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan, pressing it firmly in the center and slightly up the edges of the pan (about 1-inch). 
Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven temperature to 300 degrees (F). 
For the Sweet Potato Cheesecake Filling:
In a large food processor or in a large bowl using a handheld electric mixer, beat the cream cheese and sour cream on medium-speed until completely smooth, scraping the bowl as needed. 
Add in the sweet potato puree, brown sugar, vanilla, and spices, and continue beating on medium speed until evenly combined. 
Add in the eggs and egg yolks, one at a time, and mix, on the lowest speed setting, until just combined. Add in the flour and beat on low for 10 seconds, or until just combined. Don’t over mix here or the batter will rise and fall in the oven! 
Pour the filling on top of the partially baked crust, and spread evenly, smoothing the top. 



Place the springform pan into a large baking pan (with high sides) and fill the pan with 3-inches of freshly boiled water –  this is your water bath. 
Place the cheesecake in the oven and bake for 1 hour and 30 minutes. Then turn the oven off and let the cheesecake sit inside the oven, undisturbed, for 30 minutes. 
Remove cheesecake from the oven, and run a knife very gently around the edge of the cake. Place the cheesecake on a cooling rack and cool completely. 


Transfer to the refrigerator for at least 6 hours, or up to 2 days.
For the Meringue Topping:
Fill a large saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat. 
In a heatproof bowl that fits snugly on top of the pan, whisk together the egg whites, sugar, cream of tartar, and salt. 
Set the  bowl on top of the pan of boiling water and continue whisking until the mixture reaches 135 degrees (F) on a candy thermometer.
Carefully remove the bowl from heat. Using a handheld electric mixer, beat on medium-high speed until soft peaks have formed. 
Increase the speed to high and continue beating until  very stiff but spreadable peaks have formed. 
Spread and swirl the meringue on top of the cooled cheesecake. Using a kitchen torch, deeply brown the meringue. Slice and serve!