"Creamy cheesecake on a buttery graham cracker crust. Seasonally sweetened with pureed candied yams, and topped with a brûléed marshmallow whip."
Candied sweet potato cheesecake
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Prep time 9hrs
Cook time 1hr
Recipe Card
ingredients
- 12 ounces graham crackers (I like Marilyn's Gourmet gluten free grahams)
- 6 tablespoons melted butter
- 24 ounces room temperature cream cheese
- 1/4 cup room temperature sour cream
- 1 cup sugar
- 3 room temperature eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla paste (or extract)
- 1 teaspoon maple syrup
- 2 pounds candied yams (I just used a can!)
- 7 ounces marshmallow fluff (or marshmallows!)
Method
Step 1
Preheat oven to 350. Add graham crackers to a food processor, and blend until fine.
Step 2
Add to a bowl, with the melted butter and toss together to create the texture of wet sand.
Step 3
Spray a springform pan with cooking oil, and pack the graham cracker mixture in using the bottom of a cup, or your hands.
Step 4
Bake for 8 minutes and set aside to cool.
Step 5
In the bowl of a stand mixer, (or in a large bowl with a hand mixer) fitted with the paddle attachment... whip cream cheese until lightened. About 3 minutes. Scrape down sides of bowl as needed.
Step 6
Add sour cream, and mix.
Step 7
Add sugar, and beat for an additional three minutes.
Step 8
Add eggs, one at a time... beating for about 2 minutes each to fully incorporate each egg (this is also why room temp. ingredients are important!) and then mix in the heavy whipping cream.
Step 9
Add vanilla, maple syrup, and beat to combine.
Step 10
Drain the liquid from a (2lb.) can of candied yams (if you wanna make your own, go for it. but there's no shame in saving time with a can!) and place in a blender or use immersion blender to puree until smooth.
Step 11
Add to cream cheese mixture, and beat for 3-4 minutes until fully incorporated.
Step 12
Pour the cream cheese candied yam mix into the pan with the crust.
Step 13
Bake for 55-60 minutes... until edges are set but center of cheesecake remains a bit jiggly.
Step 14
Turn off oven, and crack the door. Cool in oven for 20 minutes.
Step 15
Remove from oven and allow to cool on the counter for an additional 40 minutes before transferring to the fridge to chill for at least 8 hours.
Step 16
When you're ready to serve- top cheesecake with marshmallow fluff (or mini marshmallows would work, too!) and use a hand torch to "roast your marshmallow" (alternatively, broil on low for 2-3 minutes)