MARBLED SWEET POTATO CHEESECAKE

Marbled Sweet Potato Cheesecake image

This is one of my favorite cheesecakes. The original recipe was on Food Network but I've made a few changes. It is really delicious. It looks like a lot of steps but it's easy to make.You might want to mix the sweet potato filling without the egg,taste for seasonings,then add the egg and bake.The first time I made it I thought it...

Provided by Leanne D.

Number Of Ingredients 21

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Ingredients

CRUST
1 1/2 cups crushed honey graham crackers
1/2 c sugar
6 t unsalted butter,melted
CREAM CHEESE FILLING
1 1/2 pounds cream cheese, softened
3 large eggs
3/4 c sugar
2 tablespoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
SWEET POTATO FILLING
2 large sweet potatoes,baked or boiled until soft, or use 1 8-ounce can sweet potato
1 large egg, beaten
1/2 c dark brown sugar,firmly packed
1/4 c sugar
2 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
pinch salt
1/2 c milk

Steps:

1. Crust: Heat the oven to 350 degrees. Mix the cracker crumbs, sugar,butter on low to medium speed in a mixer bowl. Using your hands, pack the crust firmly over the bottom of a 9-inch spring form pan. Bake until the crust starts to bubble up, for 12 to 15 minutes. Remove from the oven and set aside to cool.
2. Turn the oven down to 325 degrees. Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes. Turn oven down to 325 degrees. Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes. Turn the mixer off and scrape the bowl. Add the vanilla, cinnamon and nutmeg, and beat for 1 to 2 minutes more.
3. Peel the sweet potatoes if necessary. Place them in a mixer bowl. Add the eggs, both sugars, the butter, cinnamon, nutmeg and salt. Using the paddle on medium-low speed, beat for 2 to 3 minutes. Turn the mixer off and scrape the bowl. On medium-low speed, gradually add the milk; continue to beat until the mixture is smooth.
4. To assemble the cheesecake: Pour the cream cheese mixture in layers into the crust while adding spoonfuls of the Sweet Potato Pie Filling. Take a wooden skewer and crisscross the cake to create a marbled effect. Place the cheesecake in the oven. On the wire rack under the cheesecake, place a pan filled three-quarters full of water so the cheesecake crust does not double-bake. Bake until a toothpick inserted in the center comes out clean, for 30 to 45 minutes.