Mashed sweet potatoes and spices lend unique flavor to this classic treat. The cheesecake is topped with pecans and a drizzle of maple-flavored syrup.
What You Need
Original recipe yields 10 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup drained canned sweet potatoes, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
1/2 tsp. vanilla
2 egg s
1 ready-to-use graham cracker crumb crust (6 oz.)
3/4 cup chopped PLANTERS Pecans
2 Tbsp. maple-flavored or pancake syrup
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Let's Make It
Heat oven to 350°F.
Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour into crust; top with nuts.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.
Pumpkin Praline-Pecan Cheesecake
Prepare recipe as directed, substituting 1/2 cup canned pumpkin for the sweet potatoes and packed brown sugar for the granulated sugar.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.