Sweet Potato Marshmallow Swirl Cheesecake

Recipe Rating:	21 Ratings5
Category:	Cakes
Collections:	Thanksgiving Table, Member's Choice, Cheesecake
Keywords:	sweet, Ginger, cheesecake, potato, nuts, marshmallow, macadamia, snap

Ingredients

1 c	finely crushed gingersnap cookies (30 cookies)
1/2 c	butter, melted
1 c	macadamia nuts, coarsely chopped
2 lb	sweet potatoes
3 pkg	(8 oz) cream cheese, softened
2 Tbsp	butter, softened
3/4 c	white sugar
1/4 c	brown sugar
1 tsp	pumpkin pie spice
2 tsp	vanilla extract
1/3 c	sour cream
1/4 c	heavy cream
3	eggs
1/2 pkg	(8 oz) cream cheese, softened
7 oz	marshmallow fluff
1	egg
1 tsp	vanilla extract
1 1/2 Tbsp	all purpose flour

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Jessica Silva

Well Seasoned

East Berlin, CT (pop. 8,028)

jescapdes

Member Since Apr 2011

Jessica's Notes:

I make a sweet potato souffle for the holidays that I've always said tastes like dessert. So, I wanted to turn it into a dessert. Here's what I came up with!

(See Jessica's Original Version of Recipe)

Comments from the Test Kitchen:

The best qualities of cheesecake AND pumpkin pie! A terrific way to spice things up this holiday season...

Directions

Preheat oven to 350 degrees F. Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree. Combine gingersnap cookies, melted butter and nuts. Press into the bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.

In a large mixing bowl, beat 3 packages cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each addition. Pour filling into prepared crust.

In another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well mixed.

Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.

Fill a pie plate with water and place on the bottom oven rack. Place the cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.