Sweet Potato & Marshmallow Swirl Cheesecake

Name: Sweet Potato & Marshmallow Swirl Cheesecake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 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 vanilla extract; 1 teaspoon pumpkin pie spice; 3 large eggs, room temperature, lightly beaten; MARSHMALLOW SWIRL:; 1 jar (7 ounces) marshmallow creme; 4 ounces cream cheese, softened; 1 large egg, room temperature, lightly beaten; 4 teaspoons all-purpose flour; 1 teaspoon vanilla extract

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.

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 vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, room temperature, lightly beaten
MARSHMALLOW SWIRL:
1 jar (7 ounces) marshmallow creme
4 ounces cream cheese, softened
1 large egg, room temperature, lightly beaten
4 teaspoons all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Place sweet potatoes on a greased baking sheet, cut side down. Bake until tender, 25-30 minutes. Cool slightly. Remove peel; place potatoes in a food processor. Cover and process until smooth. (There should be about 2 cups.)
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix cookie crumbs, macadamia nuts and butter. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, whipping cream, butter, vanilla, pie spice and sweet potato puree. Add eggs; beat on low speed just until blended.
In a small bowl, beat marshmallow creme, cream cheese, egg, flour and vanilla until smooth. Pour half the sweet potato mixture over crust. Pour half the marshmallow mixture over sweet potato mixture; swirl gently with a knife. Repeat.
Place springform pan in a large baking pan; add 1-in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides of pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.