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.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 21
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.
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Jeremy Davis
[email protected]I wouldn't make this cheesecake again. It was a lot of work and it didn't turn out that great.
sandra lozoria
[email protected]This cheesecake is just okay. It's not bad, but it's not amazing either.
Dh Sj
[email protected]I had trouble getting the crust to set properly. I think I might have over-baked it.
Vicky Gee
[email protected]I found this cheesecake to be a bit dry. I think I would add more sour cream or cream cheese next time.
Esther Matseba
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Adamu Tanko Shittu
[email protected]I made this cheesecake for my family's Thanksgiving dinner and it was a huge success. Everyone raved about it.
The Funky Monkey
[email protected]This cheesecake is so easy to make, even for a beginner baker like me. I was worried about the swirl, but it turned out perfectly.
Amy R
[email protected]I love the way the sweet potatoes and marshmallows swirl together in this cheesecake. It's so pretty and festive.
Haider Roy
[email protected]This is the best cheesecake I've ever had! The combination of sweet potatoes and marshmallows is divine.
Altaf Hussain Chaudhary
[email protected]I've made this cheesecake several times and it always turns out perfect. The crust is flaky and buttery, the cheesecake filling is smooth and creamy, and the sweet potato-marshmallow swirl adds a touch of sweetness and nuttiness.
Priscilla Dekle
[email protected]This cheesecake was a hit at my last dinner party! The swirl of sweet potatoes and marshmallows added a unique and delicious flavor that everyone loved.