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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
Preparation
Step 1
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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