Sweet Potato Cheesecake

I am so excited to post this! I love sweet potatoes/yams and a long time ago I found a bunch of recipes for sweet potato baked goods, like biscuits, pies, etc. And I found one for a sweet potato cheesecake, so I couldn't wait until thanksgiving time to bake it! Well I went to make it and it called for cooking and mashing of the SP's and also to make it in a springform pan, which I don't have, so I looked online and found a recipe at Philadelphia Cream Cheese's website, and It was perfect. I used a pre-made graham cracker crust and canned sweet potatoes that I mashed with my hand masher, and it was super easy and insanely good!!!

http://www.kraftfoods.com/recipes/cakespiescheesecakes/cheesecakesbaked/PHILADELPHIA3-STEPSweetPotatoCheesecake.html


PHILADELPHIA® 3-STEP® Sweet Potato Cheesecake

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 10 servings


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

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.

* I didn't use the syrup!!