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PHILADELPHIA® 3-STEP® Sweet Potato Cheesecake

Prep Time:

10 min

Total Time:

3 hr 50 min

Makes:

10 servings

What You Need

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup canned sweet potatoes, drained, mashed

1/2 cup sugar

1/2 tsp. ground cinnamon

Dash of ground cloves

Dash of ground nutmeg

2 eggs

1/2 tsp. vanilla

1 HONEY MAID Graham Pie Crust (6 oz.)

3/4 cup PLANTERS Pecan Pieces

2 Tbsp. maple-flavored or pancake syrup

Make It

PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, sugar and spices with electric mixer on medium speed until well blended. Add eggs and vanilla; mix just until blended.

POUR into crust. Sprinkle with pecans.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with syrup just before serving. Store leftover cheesecake in refrigerator.