Sweet Potato & Marshmallow Swirl Cheesecake Recipe

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I make a sweet potato souffle that I’ve always thought tastes like a dessert. I finally decided to use that idea for an actual dessert, and the result was a smooth, rich cheesecake.
TOTAL TIME: Prep: 35 min. Bake: 1-1/4 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 1-1/4 hours + chilling
MAKES: 16 servings

Ingredients

  • 2 pounds sweet potatoes, halved
  • CRUST:
  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1 cup finely chopped macadamia nuts
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup sour cream
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, lightly beaten
  • MARSHMALLOW SWIRL:
  • 1 jar (7 ounces) marshmallow creme
  • 4 ounces cream cheese, softened
  • 1 egg, lightly beaten
  • 4 teaspoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  1. Place sweet potatoes on a greased baking sheet, cut side down. Bake at 350° for 25-30 minutes or until tender. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.)
  2. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  3. In a small bowl, combine the cookie crumbs, macadamia nuts and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 15 minutes. Cool on a wire rack. Reduce heat to 325°.
  4. In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until combined.
  5. In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth.
  6. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat with remaining batters.
  7. Place springform pan in a large baking pan; add 1-in. of hot water to larger pan. Bake at 325° for about 1-1/4 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
Originally published as Sweet Potato & Marshmallow Swirl Cheesecake in Taste of Home Christmas Annual Annual 2013, p152

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