Sweet Potato & Marshmallow Swirl Cheesecake
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.
- 2 pounds sweet potatoes, halved
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1 cup finely chopped macadamia nuts
- 1/4 cup butter, melted
- 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
- 1. 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.)
- 2. 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.
- 3. 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°.
- 4. 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.
- 5. 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.
- 6. 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.
1 slice: 505 calories, 32g fat (16g saturated fat), 113mg cholesterol, 300mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 7g protein.
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