Have you ever had a sweet potato cheesecake? Well here’s your chance! This, PHILADELPHIA 3-Step Sweet Potato Cheesecake is a clever autumn dessert. I imagine this being served at a family holiday event. Maybe yours?
Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 10 servings
Nutritional Information
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup canned sweet potatoes, drained, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1/2 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
3/4 cup PLANTERS Pecan Pieces
2 Tbsp. maple-flavored or pancake syrup
Instructions
PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, sugar and spices with electric mixer on medium speed until well blended. Add eggs and vanilla; mix just until blended.
POUR into crust. Sprinkle with pecans.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with syrup just before serving. Store leftover cheesecake in refrigerator.
Leave a comment