• Prep Time: 30 mins
  • Cooking Time: 90 mins
  • Serves: 16

Sweet Potato Cheesecake Recipe

  • Recipe Submitted by on

 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


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.

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