What happens when you take a sweet potato souflee and convert it into a luscious cheesecake? Sheer decadence, that's what! The baked sweet potatoes keep this cheesecake nice and moist, and along with the marshmallow fluff swirled into the batter, lend flavor and sweetness. The gingersnap cookies and macadamia nuts kick up the crust.

This creative confection is a perfect way to spice up the holiday desserts table, while still featuring familiar flavors.

See step-by-step photos of Jessica Silva's Sweet Potato Marshmallow Swirl Cheesecake recipe and thousands more recipes from other hometown Americans at:


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- Janet

Sweet Potato Marshmallow Swirl Cheesecake

"I wanted to turn my yummy sweet potato souflee into a dessert. Here's what I came up with! "

Jessica Silva

East Berlin, CT (Pop. 1,133)

What You Need

1 c finely crushed gingersnap cookies (30 cookies)

1/2 c butter, melted

1 c macadamia nuts, coarsely chopped

2 lb sweet potatoes

3 1/2 pkg (8 oz) cream cheese softened, divided

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

7 oz marshmallow fluff

1 egg

1 tsp vanilla extract

1 1/2 tbsp all purpose flour


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 bottom of a 9 inch or 10 inch springform pan. Bake for 10 minutes.

In a large mixing bowl, beat 3 pkgs 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. Pour filling into prepared crust.

In another bowl, combine 1/2 pkg cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well-mixed.

Add drops of marshmallow mixture on top of cheesecake and swirl with butter knife.

Fill pie plate with water and place on bottom oven rack. Place 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.

Submitted by: Jessica Silva, East Berlin, CT (Pop. 1,133)


2011 Just A Pinch Recipe Club. Used by Permission.