Sweet Potato Cheesecake Squares

By jenlin

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 Reynolds Wrap® Aluminum 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.