sweet potato marshmallow swirl cheesecake

Name: Sweet Potato Marshmallow Swirl Cheesecake
Prep time: 3 h
Cook time: 2 h 10 min
Yield: 12
Cuisine: American
Ingredients: ## CRUST; 2 pound(s) sweet potatoes; 1 cup(s) finely crushed gingersnap cookies (30 cookies); 1/2 cup(s) butter, melted; 1 cup(s) macadamia nuts, coarsely chopped; ## CHEESECAKE; 3 package(s) cream cheese, softened (8 oz); 2 tablespoon(s) butter, softened; 3/4 cup(s) white sugar; 1/4 cup(s) brown sugar; 1 teaspoon(s) pumpkin pie spice; 2 teaspoon(s) vanilla extract; 1/3 cup(s) sour cream; 1/4 cup(s) heavy cream; 3 large eggs; ## MARSHMALLOW SWIRL; 4 ounce(s) cream cheese, softened; 7 ounce(s) marshmallow fluff; 1 large egg; 1 teaspoon(s) vanilla extract; 1 1/2 tablespoon(s) all-purpose flour

(22 RATINGS)

4.28K Pinches 31 Photos

Jessica Silva

East Berlin, CT

Updated on Jul 25, 2025

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!

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A slice of Sweet Potato Marshmallow Swirl Cheesecake on a plate.

Blue Ribbon Recipe

This sweet potato marshmallow swirl cheesecake has the best qualities of cheesecake and sweet potato pie. The cheesecake itself is smooth and creamy. There's a slight tang, and you taste the warm fall spices throughout the cheesecake. Smooth and creamy, it sits on top of a crunchy and chewy gingersnap crust. There's a sweet marshmallow creme swirl that elevates this delicious cheesecake. A terrific holiday dessert.

— The Test Kitchen

prep time 3 Hr

cook time 2 Hr 10 Min

method Bake

yield 12 serving(s)

Ingredients

CRUST
2 pounds sweet potatoes
1 cup finely crushed gingersnap cookies (30 cookies)
1/2 cup butter, melted
1 cup macadamia nuts, coarsely chopped
CHEESECAKE
3 packages cream cheese, softened (8 oz)
2 tablespoons butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
1/3 cup sour cream
1/4 cup heavy cream
3 large eggs
MARSHMALLOW SWIRL
4 ounces cream cheese, softened
7 ounces marshmallow fluff
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

How To Make sweet potato marshmallow swirl cheesecake

Step 1

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 the center goes through easily, about 1 hour.

Step 2

Cool and peel.
Step 3

Puree sweet potatoes.
Step 4

Combine gingersnap cookies, melted butter, and nuts.
Step 5

Press into the bottom of a 10-inch springform pan.
Step 6

Bake for 10 minutes.
Step 7

For the cheesecake, in a large mixing bowl, beat 3 packages of cream cheese and butter until light and fluffy.
Step 8

Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream, and heavy cream. Beat until smooth.
Step 9

Add in 3 eggs, one at a time, blending well after each addition.
Step 10

Pour filling into prepared crust.
Step 11

For the marshmallow swirl, in another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg, and flour until well mixed.
Step 12

Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.
Step 13

Fill a pie plate with water and place it 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.
Step 14

Turn off the oven and let the cake cool with the door open.
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