SWEET POTATO CHEESECAKE BARS

DESSERT

SWEET POTATO CHEESECAKE BARS
SWEET POTATO CHEESECAKE BARS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups graham cracker crumbs

  • 1/2

    cup finely chopped PLANTERS Pecans

  • 1

    cup plus 2 Tbsp. sugar, divided

  • 2

    Tbsp. butter, melted

  • 4

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1

    can (15 oz.) sweet potatoes, well drained, mashed

  • 1

    tsp. vanilla

  • 1/2

    tsp. ground cinnamon

  • 1/8

    tsp. ground nutmeg

  • 1/8

    tsp. crushed red pepper

  • 4

    eggs

  • 2

    cups JET-PUFFED Miniature Marshmallows

Directions

HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. BEAT cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 to 45 min. or until center is almost set. 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. Use foil handles to remove cheesecake from pan before cutting into bars.

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