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Sweet Potato Cheesecake Recipe
Sweet Potato Cheesecake Recipe
- Recipe Submitted by maryjosh on 10/31/2018
Ingredients List
- 1-1/2 cups HONEY MAID® Graham Cracker Crumbs
- 1/2 cup finely chopped PLANTERS® Pecans
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
- 1 can (15 ounces) sweet potatoes, well drained, mashed
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper
- 4 Eggs
- 2 cups KRAFT® Jet-Puffed Miniature Marshmellows
Directions
HEAT oven to 325°F.
MIX cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, remaining sugar, potatoes, vanilla and spices with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
HEAT broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Remove rim of pan before serving cheesecake.
MIX cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, remaining sugar, potatoes, vanilla and spices with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
HEAT broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Remove rim of pan before serving cheesecake.
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