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!!!
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
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!!