Pasta, Risotto and You

by Nancy Caivano


Sweet Potato Marble Cheesecake

Makes 1 cake



1 large or 2 small sweet potatoes (about 1 lb.)
Kosher salt and pepper

For Crust
1-1/2 cups gingersnap cookie crumbs
1/2 cup (about 2 oz) finely chopped pecans
1/3 cup butter, melted

For Filling
2 (8-oz) packages cream cheese, room temperature
3/4 cup sugar, divided
1 tbsp. vanilla extract
3 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg



Bake potatoes in a 350 degree F. oven until very tender, about 1 to 1-1/2 hours, depending on potato size. When cool enough to handle, scrape all potato flesh out into the bowl of a food processor. Process until purée is creamy. Season with kosher salt and pepper; set aside to cool.

For Crust:
Preheat oven to 350 degrees F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until set, about 8 minutes. Cool completely in pan on rack. Maintain oven temperature.

For Filling:
Measure 1 cup purée; reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 cup cream cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato purée, cinnamon and nutmeg to filling in large bowl and mix until smooth. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again.

Bake cake until filling is set, about 45 minutes. Cool. Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using small sharp knife, cut around cake and release pan sides. Cut into wedges and serve cold.

You can make the purée ahead of time. Cover surface directly with plastic wrap and refrigerate for 3-5 days. You can use more or less of the purée to your preference. The remaining purée makes a great base for soup or a nice stir in for muffins, cookies, cake or pie filling.


Pasta Risotto and You


Copyright © 2001, Nancy Caivano. All rights reserved.

Pasta, Risotto and You Archive

This page created November 2001

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