PHILADELPHIA 3-STEP Sweet Potato Cheesecake
3 Hr(s) 50 Min(s) (incl. refrigerating)
10 Min(s) Prep
3 Hr(s) 40 Min(s) Cook
Discover unique flavors in our PHILADELPHIA 3-STEP Sweet Potato Cheesecake. This sweet potato cheesecake is topped with pecans and maple-flavored syrup.
What You Need
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10 servings
Original recipe yields 10 servings
3/4 cup drained canned sweet potato, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
2 Tbsp. maple-flavored or pancake syrup
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Let's Make It
1
Heat oven to 350°F.
2
Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
3
Pour into crust; top with nuts.
4
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 3
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.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 85mg
28%
Sodium 310mg
13%
Total Carbohydrates 31g
11%
Dietary Fiber 2g
7%
Sugars 20g
40%
Protein 6g
12%
Vitamin A
50%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 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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