Combine cracker crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, potatoes, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top cheesecake with marshmallows; cool completely. Refrigerate 4 hours.
Heat broiler just before serving cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Remove rim of pan before serving cheesecake.
Prepare using PHILADELPHIA Neufchatel Cheese.
You will need to cook 1 large sweet potato to get the 1 cup mashed cooked sweet potatoes needed to prepare this delicious spiced cheesecake.
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 31g
Dietary Fiber 1g
* 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.