Directions 16 steps | 530 Minutes
Grease a 9-inch springform pan that is at least 3 inches high. Wrap the bottom of the pan with aluminum foil forming a tight seal. This will prevent water from seeping into the cheesecake.
In a medium bowl, mix the cookie crumbs, sugar and salt. Add the melted butter and mix until coarse crumbs form.
Transfer the mixture to the prepared pan and press the crumbs into the bottom and slightly up the sides of the pan. Freeze the crust for 15 minutes.
Preheat the oven to 350°F and bake the crust for 10 minutes. Remove the crust from the oven to cool and reduce to heat to 325°F.
Make the filling. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the cream cheese until smooth. Add the sugar and salt and mix until combined.
Mix in the vanilla extract. Mix in the eggs one at a time, scraping down the sides of the bowl after each addition.
Add the sweet potato, cinnamon, nutmeg and cloves. Mix until combined.
Reduce the mixer speed to low and add the cream and yogurt.
Once the batter is smooth, stir in the spice cookie crumbs.
Place the springform pan in a roasting pan. Fill the springform pan with the cheesecake batter. Move the roasting pan to the oven and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan.
Bake the cheesecake for 90 minutes. After 90 minutes, turn off the heat. Slightly keep the door of the oven open with a wooden spoon and let cool for 1 hour. Remove the cheesecake from the oven and cover it with plastic wrap. Refrigerate the cheesecake for at least 4 hours or overnight.
When ready to assemble the cheesecake, make the marshmallow topping. In a heatproof bowl or the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar and salt.
Set the bowl over a saucepan of simmering water, making sure that the water does not touch the bowl. Whisk the egg white mixture until the sugar is dissolved and the mixture is hot, about 4 minutes.
Move the bowl off the heat to the stand mixer fitted with a whisk attachment or with an electric mixer, beat the egg whites until stiff, glossy peaks form. Add the vanilla extract and beat until just combined.
Remove the cheesecake from the springform pan and top with the marshmallow topping. Decoratively swirling to create ridges and peaks.
Toast the marshmallow topping with a kitchen torch and serve immediately. Enjoy!
It is recommended to make your own sweet potato puree.
- Roast sweet potatoes in a 400°F oven until soft and easily pierced with a knife.
- Remove from the oven and let cool.
- Peel the sweet potatoes and puree in a processor or a blender until smooth.