Man I really wish I had a photo of these cut open. Or a video. I must confess, sometimes I sit on my Instagram and watch people slicing different patisseries. There is a certain kind of excitement, waiting to see all the hidden layers and treasures within.
These many didn’t even know they were cheesecakes because of their shape and marshmallow outside. They are in indeed a sweet potato cheesecake. With a praline core. Toasted marshmallow outside. And a ginger cookie crust.
Fancy, right! That is at least what people commented on them. I do feel like a high-maintenance/extra woman when it comes to baking. But in life, I am like the most low-maintenance woman. I’ve seen those things were you assign didn’t numbers to personal habits to determine maintenance and my score is like a 2 or 3. I am down to get fancy and think of whimsical, fun desserts and food for others to eat, though.
I just love these because I think it is a little on the traditional path, but still true to certain flavor profiles. I already shared my pumpkin cheesecakes last week (click the link for the recipe), which I think is probably a little mainstream. When I told people they were sweet potato, I often got a puzzled look. Sweet potato? Cheesecake?
There had to be a marshmallow outside because a side of marshmallow and sweet potato is so common. And I personally have to have pecans with sweet potato baked goods, or pumpkin ones. Plus, I also watch Instagram videos of people dipping desserts in praline. My food watching really is a little scary sometimes. I can bake all day, then watch the British Bake Off, while I also watch Instagram baking videos. But it gives me a lot of inspiration. Which benefits everyone who is able to come here and view it! Or come to a market and eat goodies.
Once again I sourced the cookie recipe because someone else already made one up that was delicious. I also borrowed the marshmallow recipe. I think overall these were not that difficult to make.
Toasted Marshmallow Praline Sweet Potato Cheesecakes
Sweet Potato Cheesecakes
- 16 oz. cream cheese
- 1/2 cup maple sugar
- 1/2 cup organic powdered sugar
- 15 oz. sweet potato puree
- 1 tsp vanilla
- 2 tsp cinnamon
- pinch of cardamom
- 16 oz. heavy whipping cream
- 1/2 cup butter
- 1/4 cup coconut sugar
- 1/4 cup maple sugar
- 2 tbsp heavy cream
- 1/3 cup chopped pecans
Ginger Cookies (Click the Link for the Recipe)
Let’s Make it Happen: For the Praline melt the butter in a small pan. Add the maple and coconut sugars. Cook and whisk until the sugar dissolves. Whisk in heavy cream. Stir in pecans. Remove from heat and cool.
Cheesecake: Beat the cream cheese with the maple sugar and 1/4 cup of organic powdered sugar. Make sure to scrap the edges down and that the mixture is creamy. Add the sweet potato puree, vanilla, and spices. Beat until smooth. Place in a separate bowl. Use a whisk attachment on the heavy cream. Add the remaining 1/4 cup of organic powdered sugar. Fold the sweet potato batter into this gently. Pipe into dome molds, just half-way. Fill with some praline in the center. Fill to the top and smooth. Freeze for 2 hours.
Make Ginger Cookies according to directions.
Make Marshmallow according to directions.
Assemble: Smooth a teaspoon of marshmallow onto each cookie. Place a cheesecake dome in the center of each one. Use an angled spatula to cover the outside with marshmallow. Use the spatula to make spikes. Use a torch to toast the marshmallow. Refrigerate until it is time to serve.
Eat and enjoy!