Ingredients
2 pounds sweet potatoes, halvedCRUST:1 cup crushed gingersnap cookies (about 20 cookies)1 cup finely chopped macadamia nuts1/4 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/4 cup packed brown sugar1/3 cup sour cream1/4 cup heavy whipping cream2 tablespoons butter, softened2 teaspoons vanilla extract1 teaspoon pumpkin pie spice3 large eggs, room temperature, lightly beatenMARSHMALLOW SWIRL:1 jar (7 ounces) marshmallow creme4 ounces cream cheese, softened1 large egg, room temperature, lightly beaten4 teaspoons all-purpose flour1 teaspoon vanilla extract
Preparation
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.
