Everyone loves sweet potato pie for the holidays, but I decided to switch it up and create sweet potato cheesecakes. It's everything you love about a sweet potato pie plus the creamy deliciousness of a cheesecake, topped with cream cheese marshmallow fluff. This is another desert that's perfect as an individual sized dessert or for a large group.
9 sheets cinnamon graham crackers
1/3 cup butter, melted
1/8 cup sugar
4 packages cream cheese (32 ounces), room temperature
1 cup sugar
1/2 cup brown sugar
4 cups sweet potato purée
4 large eggs
1/2 cup sour cream
2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
Marshmallow Cream Cheese Topping
1 package cream cheese
7 ounces marshmallow fluff
1 1/2 cups heavy whipping cream
Use a food processor to pulse the graham crackers until they are fine crumbs.
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
Pour crumb mixture into parchment paper lined spring pan(s), and press into the bottom of the pan, creating a crust.
Bake the crust for 10 minutes at 350 degrees, and let cool before using.
Once cool, wrap the bottom of your pan in foil or place pan in roasting bag to prepare for water bath.
In a large bowl, use a mixer to cream the cream cheese and sugar until smooth and creamy.
In a separate bowl, mix the sweet potato puree, eggs, sour cream, vanilla, and spices until combined.
Pour the sweet potato mixture into the cream cheese mixture and mix until combined.
Pour cheesecake mixture into the spring pan.
Using a kettle or pot, boil 4-8 cups of water.
Place cheesecake in a large oven-safe pan or roasting pan, and pour the boiling water in the pan around the cheesecake, coving half the spring pan, creating a water bath.
Place the pan, containing the water and the cheesecake in the oven and bake for 1 hour at 350 degrees.
After an hour, turn off oven, slightly open oven door, and let cheesecake sit in the oven for another hour.
After the second hour, take the cheesecake out the oven and water bath and let cool.
Once cool, place in fridge for at least 4 hours before serving.
For Marshmallow Cream Cheese Topping
While the cheesecake is baking, use a mixer to cream the cream cheese and marshmallow fluff until light and fluffy.
Add the cream and mix until stiff peaks form.
Place in fridge for at least 30 minutes before serving on top of cheesecake.
This recipe can make 1 large cheesecake, or 6-8 mini cheesecakes.
You can use ginger snaps or regular graham crackers instead of cinnamon graham crackers.
If you're making the graham cracker crust and do not have a food processor, place the graham crackers in a ziplocked bag and use rolling pin to crush crackers until fine.
To make sweet potato puree, boil two large potatoes until soft. Then use a food processor to puree potatoes until smooth. If you do not have a food processor, you can use a mixer to mix potatoes until soft, or buy sweet potato puree at the store.
To make marshmallow cream cheese topping firm, mix together one packet of unflavored gelatin and a few tablespoons of warm water, and mix into topping with heavy cream.