PHILADELPHIA SWEET POTATO CHEESECAKE BARS

PHILADELPHIA Sweet Potato Cheesecake Bars image

Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 12

Previous Next

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped 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 potatoes, well drained, mashed
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. crushed red pepper
4 eggs
2 cups JET-PUFFED Miniature Marshmallows

Steps:

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.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g