Incredible Sweet Potato Cheesecake

Ingredients:

Cake

• 18 whole chocolate graham crackers
• 165 g unsalted butter, melted
• 1/4 cup sugar
• A pinch of coarse salt
• Special equipment: springform baking pan with a diameter of 25 cm.

Filling

• 4 packages of 220g cream cheese, room temperature
• 2 tbsp. sugar
• 400 g (1.5 cups) sweet potato puree
• 1/4 cup sour cream
• 6 large eggs, room temperature, lightly beaten
• 1 tbsp vanilla extract
• 1.5 tsp ground cinnamon
• 1 teaspoon coarse salt

S'mores Topping

• 3/4 tbsp. semi-sweet chocolate granules
• 0.5 cups heavy cream
• 3 cups mini marshmallows
• Cooking spray

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. CakePlace graham crackers in a food processor and pulse until fine crumbs form, about 2.5 cm.
3. Grease a 10-inch springform pan with a little butter. In a medium bowl, combine the crushed graham crackers, the remaining butter, 1/4 cup sugar, and a pinch of salt. Pour the mixture into the prepared pan and press it into the bottom and up the sides by 1 inch. Press the crumbs firmly and evenly with the bottom of a glass.
4. Bake until the crust is set and lightly browned, 15-20 minutes. Cool completely, then place the pan on a large sheet of aluminum foil and cover the bottom and sides with foil. Place the pan in a large roasting pan.
5. FillingIn the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the remaining sugar and beat until light and fluffy, scraping down the sides of the bowl and the paddle as needed, about 2 minutes. Add the mashed sweet potato, sour cream, eggs, vanilla extract, ground cinnamon, and salt and beat until fully combined. Spread the filling over the cooled crust.
6. Bring a large saucepan of water to a boil. Carefully pour boiling water into the roasting pan, reaching halfway up the pan, being careful not to spill it on the filling. Bake until the edges of the cheesecake are set but the center still jiggles when tapped, about 2 hours. Turn off the oven and open the door for 1 minute to release some of the heat.
7. Close the oven door and leave the cheesecake inside for another hour. Carefully remove the cheesecake from the pan, remove the foil, and cool on a wire rack. Run a thin knife or spatula around the edges of the cheesecake to loosen it from the sides of the pan (this will also help reduce cracks in the surface of the cheesecake as it cools). Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours or overnight. Once the cheesecake is completely set, prepare the topping.
8. S'mores ToppingPlace the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, about 2-3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir with a spatula until smooth. Set the chocolate sauce aside to cool to room temperature.
9. Position a rack in the middle of the oven and preheat the oven to broil. Arrange the mini marshmallows as evenly as possible on the cheesecake (it's okay if they overlap slightly). Place the cheesecake on a baking sheet and broil until the tops of the marshmallows are golden brown, about 1 minute. Keep the oven door slightly ajar and rotate the pan as needed to ensure even browning on top.
10. Run a thin knife or spatula between the cheesecake and the sides of the pan to loosen it. Open the pan ring latch and remove it. Spray both sides of a knife with cooking spray and cut the cheesecake into 10 even slices, spraying the knife after each slice to prevent sticky marshmallows from sticking. Drizzle each slice of cheesecake with cooled chocolate sauce and serve.