SWEET POTATO & MARSHMALLOW SWIRL CHEESECAKE

Sweet Potato & Marshmallow Swirl Cheesecake image

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.

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 21

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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

Steps:

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.

Nutrition Facts : Calories 505 calories, Fat 32g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 300mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.