Sweet Potato Cheesecake

Crust

1. Preheat oven to 325 degrees. Spray the sides of a 9-inch springform pan with nonstick baking spray. Line the sides with a strip of parchment paper.
2. In a food processor add in the pecan and pulse until it’s a fine texture. It should be the same size as the graham cracker crumbs. Don’t pulse too long or leave it running, it will quickly turn into pecan butter.
3. In a mixing bowl, add the graham cracker crumbs, pecan crumbs, granulated sugar, and melted butter. Stir to combine. Make sure everything has a buttery coating.
4. Press the cracker crumb mixture evenly into the prepared pan.
5. Place in the fridge and let chill while preparing the cheesecake filling.

Filling

1. In a large bowl, add in the cream cheese. Beat on medium with a hand mixer on medium until smooth.
2. Add in the granulated and brown sugar and beat until incorporated. Scrape down the sides and bottom of the bowl.
3. Add in the sweet potatoes, vanilla, and pumpkin pie spice. Beat until the sweet potatoes are worked into the batter.
4. Add in the eggs one at a time. Beat until each egg is incorporated before adding the next egg. Scrape down the sides in between each egg.
5. Add in the sour cream. Beat just until the sour cream is mixed in.
6. Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
7. Pour the filling on top of the crust.
8. Place the cheesecake in the preheated oven for 1 hour and 20 minutes or until done. Give the cheesecake a wiggle and if it only jiggles in the center and the edges stay firm, it’s ready. If it all jiggles, it needs to bake longer. Turn off the oven and crack the door. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Topping

1. Add the egg whites and sugar into a heat-proof bowl.
2. In a medium saucepan, add about an inch of water. Bring the water up to a simmer and place the heat-proof on top of the saucepan. Make sure the water isn’t touching the bottom of the bowl. If it is, switch to a bowl that doesn’t touch the water otherwise it will cook your egg whites.
3. Heat the egg whites and sugar until the sugar is completely dissolved. Whisk the mixture while it’s on top of the simmering water to help dissolve the sugar.
4. Once the egg whites are hot and the sugar is dissolved, remove from the heat.
5. Add the cream of tartar and beat the egg whites until stiff peaks form. The meringue should hold the shape of a peak without falling.
6. Add the vanilla and beat just until worked into the meringue.
7. Add the marshmallow meringue topping to the top of the chilled cheesecake. Spread it around to help form ridges and peaks.
8. Use a kitchen torch to toast up the marshmallow meringue topping.
9. Cut and serve!