Thanksgiving leftovers are the best! But I think we can agree that not all leftovers reheat well in the microwave. Sweet potato casserole is one of those examples. It’s impossible to recreate that fresh-from-the-oven toasted marshmallow deliciousness the day after.
Unless… you repurpose your leftovers into this delicious sweet potato cheesecake!
The cake begins with a delicious Biscoff cookie base (think: cookie butter). The actual cheesecake is pretty simple, with just cream cheese, a bit of sugar, eggs, and spices. Plus two cups of your pureed sweet potato casserole. Keep your marshmallows, butter, brown sugar, and any other sweet ingredients with your sweet potatoes — it will add to the flavor of this cake. Puree the sweet potatoes with a hand blender and mix them into this cheesecake batter.
You bake the cake in the oven and let cool. Once it’s closer to serving time, you top it off your wow-factor: meringue. This isn’t just regular meringue — don’t think lemon meringue pie. This is a thicker, creamier meringue, more like marshmallow fluff. It’s pretty simple to make: just egg whites and sugar. Plus, you can use it to cover up any cracks in your cheesecake!
When you spread it on top, try to make patterns of waves and ridges. This will look nicer when you toast it with a kitchen torch (or whatever other source of flame you would like to use!).
Store in the fridge, or save a couple extra pieces in the freezer!
- For the Crust
- 28 Biscoff Cookies
- 4 tbsp unsalted butter, melted
- For the Cheesecake
- 24 ounces cream cheese (3 8-oz blocks)
- ¾ cups brown sugar
- 4 eggs
- 1 tbsp vanilla extract
- 2 cups sweet potato, pureed
- 1 tsp nutmeg
- 2 tsp cinnamon
- For the Meringue
- 2 egg whites
- ½ cup granulated sugar
- 1. For the Crust: Preheat the oven to 325ºF. Grease a 9-inch springform pan.
- 2. In a food processor, grind the cookies to a fine crumble. You can also do this by hand in a large ziplock bag. Next, add the melted butter and mix.
- 3. Using a cup (I used a measuring cup), pat the cookie mixture into your springform pan. Allow the crust to go up on the sides of the pan. Bake for 10 minutes.
- 4. For the Cheesecake: Whip the cream cheese in a large mixing bowl. Add the brown sugar and whip again. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- 5. Use a hand blender to puree the sweet potato. It’s ok if your sweet potato had other sweet toppings, like brown sugar and marshmallows. Add this puree to the cheesecake batter. Finally, mix in the nutmeg and cinnamon.
- 6. Pour the batter into the slightly-cooled crust. Bake at 325ºF for 65-75 minutes. The center should be slightly jiggly when done. Allow to cool at room temperature for about 3 hours before going onto the next step. Note that cheesecake is very temperature-sensitive, so it will likely crack if you remove it from the oven right away – but we’re making a topping to cover it up!
- 7. For the Meringue: Whip the egg white and sugar together in a small, heat-proof bowl. Place the bowl over top a small pot of boiling water, on the stove (or use a double boiler). Heat to 160ºF, or until the sugar has melted and there are no more sugar granules.
- 8. Remove the bowl from heat and allow to cool for 5-10 minutes. Using a mixer, whip the egg whites until stiff peaks form. Spread this meringue on top of the cooled cheesecake. Using a kitchen torch, toast the meringue.
- 9. Serve as-is, or continue chilling in the fridge before serving.