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PHILADELPHIA Sweet Potato Cheesecake Bars
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PHILADELPHIA Sweet Potato Cheesecake Bars

6 Hours
20 Min Prep
6 Hr Cook
Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.
What You Need
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16 servings
Original recipe yields 16 servings
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 potato es, well drained, mashed
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper
4 egg s
2 cups JET-PUFFED Miniature Marshmallows
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Heat oven to 325°F.
2
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.
3
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.
4
Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
5
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.
Kitchen Tips
Size Wise
The flavor profile of a favorite sweet potato side dish is captured in this irresistible cheesecake that makes enough to feed a crowd.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or just until slightly softened.
How to Bake Cheesecake in Springform Pan
Substitute 9-inch springform pan for the 13x9-inch pan. No need to line pan with foil. Prepare recipe as directed, increasing the baking time to 1 hour 20 min. to 1 hour 30 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top cheesecake with marshmallows; continue as directed. Remove rim of pan before serving cheesecake.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 125mg
42%
Sodium 310mg
13%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 21g
42%
Protein 6g
12%
Vitamin A
40%
Vitamin C
4%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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