Sweet Potato Cheesecake


2 Centigram - Orange-fleshed sweet potatoes (about 1½ lb/750 g total)
1.5 Centigram - Gingersnap cookie crumbs
0.25 Centigram - Unsalted butter, melted
16 Ounce - Package cream cheese, room temperature
0.75 Cup - Granulated sugar
1 Teaspoon - Vanilla extract
0.5 Teaspoon - Salt
0.5 Teaspoon - Ground cinnamon
0.25 Teaspoon - Ground nutmeg
3 - Large eggs
2 Cup - Mini marshmallows


1. Preheat oven to 375 F (190 C). Poke sweet potatoes with a fork a couple of times and place on a foil-lined baking sheet. Bake until potatoes are soft when pierced with a knife, about 55 minutes. Set aside until cool enough to handle. Meanwhile, make crust. In a bowl, stir together cookie crumbs and butter. Press firmly into bottom of a 9-in (23 cm) springform pan. Bake alongside sweet potatoes until crust starts to darken around edges, about 8 minutes. Place pan on a wire rack and cool crust completely. Reduce oven temperature to 350 F (180 C).

2. Cut sweet potatoes in half and scoop out flesh into a food processor. Process, stopping to scrape down sides as needed, until smooth. Measure 1 cup (250 ml) purée and reserve remaining for another use. In bowl of a mixer fitted with paddle attachment, blend together cream cheese and sugar for 3 minutes. Add sweet potato purée, vanilla extract, salt, cinnamon and nutmeg and blend until smooth. Beat in eggs one at a time.

3. Place springform pan with crust on a rimmed baking sheet and pour filling over crust, smoothing top with a spatula. Bake until filling is set, about 40 minutes. Cool cheesecake in pan on a wire rack. Refrigerate overnight.

4. Up to 2 hours before serving, preheat broiler. Place marshmallows evenly over top of cheesecake. Broil marshmallows until golden brown, turning pan as needed and watching closely so topping does not burn. Let cool 5 minutes. Using a sharp paring knife, cut around cake and release sides of pan. Slice and serve.

No of servings: 10

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