PHILADELPHIA Sweet Potato Cheesecake Bars

• 1-1/2 cups graham crumbs
• 1/2 cup finely chopped pecans
• 1 cup plus 2 Tbsp. sugar, divided
• 2 Tbsp. butter, melted
• 4 pkg. (250 g each) Philadelphia Brick 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

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, nuts, 2 Tbsp.
4. sugar and butter; press onto bottom of prepared pan.
5. Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 40 to 45 min.
9. or until centre is almost set.
10. Cool 10 min; top with marshmallows.
11. Cool cheesecake completely.
12. Refrigerate 4 hours.
13. Heat broiler when ready to serve cheesecake.
14. Broil cheesecake, 6 inches from heat, 1 to 2 min.
15. or until marshmallows are golden brown.
16. Use foil handles to remove cheesecake from pan before cutting into bars.

graham crumbs, pecans, sugar, butter, cream cheese, sweet potatoes, vanilla, ground cinnamon, ground nutmeg, red pepper, eggs, jet

Taken from www.kraftrecipes.com/recipes/philadelphia-sweet-potato-cheesecake-bars-187550.aspx (may not work)