Sweet Potato Marshmallow Cheesecake

This Sweet Potato Marshmallow Cheesecake combines velvety sweet potato cheesecake, a buttery spiced crust, and a dramatic toasted peak topping. The topping can be made using marshmallow fluff or a pipeable marshmallow meringue, giving you those gorgeous golden peaks. It’s festive, creamy, and perfect for holiday dessert tables.

Yield
Makes 1 cheesecake (about 10 slices)

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp ground cinnamon
6 tbsp melted butter

For the Sweet Potato Cheesecake Filling

1 ½ cups mashed cooked sweet potato (smooth and cooled)
16 oz cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup sour cream

For the Marshmallow or Meringue Topping

Choose one of the following:

Option 1: Marshmallow Fluff (Quick & Easy)

2 cups marshmallow fluff
(You can spread or dollop it; it’s soft and slightly harder to pipe into tall peaks.)

Option 2: Pipeable Marshmallow Meringue (Best for Toasted Peaks)

2 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 8 minutes, then set aside to cool.

Step 2: Make the Sweet Potato Filling

In a large bowl, beat cream cheese with granulated sugar and brown sugar until smooth and creamy.
Add mashed sweet potato, vanilla, cinnamon, nutmeg, and salt; mix until fully combined.
Beat in eggs one at a time, mixing gently so you don’t whip in too much air.
Stir in sour cream until the mixture is velvety and uniform.

Step 3: Fill & Bake

Pour the filling over the cooled crust and smooth the top.
Bake for 45–55 minutes, or until the center is mostly set with a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.
Remove, cool completely on a rack, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Topping — How Those Toasted Peaks Work

⭐ How the bakery-style peaks are made

Those tall, toasty peaks you see in photos are usually made with a pipeable marshmallow meringue, not regular marshmallow fluff.
Fluff is delicious, but quite soft — you can spread it or pipe little mounds, but it won’t hold sharp, tall peaks as well as meringue.

If Using Marshmallow Fluff (Easy Version)

Spread marshmallow fluff over the chilled cheesecake in swirls
OR pipe rustic dollops with a piping bag.
Toast lightly with a kitchen torch, or place under the broiler for 20–30 seconds, watching carefully.

If Using Marshmallow Meringue (Best for Peaks)

In a heatproof bowl, whisk egg whites, sugar, and cream of tartar together.
Place the bowl over a pot of gently simmering water (double boiler). Whisk constantly for 3–4 minutes, until the sugar is dissolved and the mixture is warm.
Remove from heat and beat with a mixer on high until thick, glossy, stiff peaks form.
Beat in vanilla.
Pipe tall peaks over the chilled cheesecake using a piping bag fitted with a star or round tip.
Toast with a kitchen torch until the tips are golden, or broil briefly while watching very closely.

Step 5: Serve

Slice the cheesecake into 10 slices using a sharp knife warmed in hot water and wiped dry between cuts.
Refrigerate any leftovers in an airtight container for up to 4 days.

Kitchen Tips

• Purée the sweet potato after mashing for an extra-smooth filling.
• Sour cream gives classic cheesecake richness and gentle tang.
• A water bath can help prevent cracking if your oven runs hot.
• Always chill fully before adding marshmallow or meringue topping so it doesn’t melt.

Nutritional Information (Per Slice – 1 of 10)

(Values are approximate and will vary with topping choice and exact ingredients.)