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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 33g
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.