Real Recipes From Real Home Cooks ®

sweet potato marshmallow swirl cheesecake

(22 ratings)
Blue Ribbon Recipe by
Jessica Silva
East Berlin, CT

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!

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
(22 ratings)
method Bake

Ingredients For sweet potato marshmallow swirl cheesecake

  • 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
  • 1/2 pkg
    (8 oz) cream cheese, softened
  • 7 oz
    marshmallow fluff
  • 1
  • 1 tsp
    vanilla extract
  • 1 1/2 Tbsp
    all purpose flour

How To Make sweet potato marshmallow swirl cheesecake

  • 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 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.
  • 2
    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.
  • 3
    In another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well mixed.
  • 4
    Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.
  • 5
    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.