Sweet Potato! That's a Good Cheesecake!

This is my very first cheesecake. I don't mean it's the first cheesecake I've ever made, or the first cheesecake I've ever eaten (what do you take me for??) This is the first cheesecake recipe I've ever written! From start to finish, from nothing to something, from scratch!

Here's its backstory. I make a pretty good sweet potato souffle (if I do say so myself) and I've always maintained that it tastes like dessert. Sooooo, I thought I would challenge myself and actually make it a dessert! I hope you enjoy it!

Sweet Potato Marshmallow Swirl Cheesecake with Gingersnap and Macadamia Nut Crust

A Little Slice of Heaven

Crust
1 cup finely crushed gingersnap cookies (30 cookies)

1/2 cup butter, melted

1 cup macadamia nuts, coarsely chopped
 

Sweet Potato Filling

2 pounds sweet potatoes

3 (8oz) packages cream cheese, softened

2 tablespoons butter, softened

¾ cup white sugar

¼ cup brown sugar

1 teaspoon pumpkin pie spice

2 teaspoons vanilla extract

1/3 cup sour cream

¼ cup heavy cream

3 eggs

Marshmallow Swirl

1/2 package cream cheese, softened

7 oz jar marshmallow fluff

1 egg

1 teaspoon vanilla extract

1 ½ tablespoon all-purpose flour

Directions

1. Preheat oven to 350° 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.

2. Combine gingersnap cookies, melted butter and nuts. Press into the bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
3. In a large mixing bowl, beat 3 packages 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 addition. Pour filling into prepared crust.
4. In another mixing bowl, combine 1/2 package cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well mixed.
5. Add drops of the marshmallow mixture on top of the cheesecake and swirl gently with a butter knife.
6. Fill a pie plate with water and place on the bottom oven rack. Place the 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.