SWEET POTATO MARSHMALLOW SWIRL CHEESECAKE

Sweet Potato Marshmallow Swirl Cheesecake image

Provided by Jessica Silva

Categories Cakes

Number Of Ingredients 18

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

Steps:

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.