PHILADELPHIA 3-STEP Sweet Potato Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup drained canned sweet potatoes, mashed
• 1/2 cup sugar
• 1/2 tsp. ground cinnamon
• dash ground cloves
• dash ground nutmeg
• 1/2 tsp. vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 3/4 cup chopped PLANTERS Pecans
• 2 Tbsp. maple-flavored or pancake syrup

1. Heat oven to 350F.
2. Beat first 7 ingredients with mixer until well blended.
3. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4. Pour into crust; top with nuts.
5. Bake 40 min.
6. or until center is almost set.
7. Cool.
8. Refrigerate 3 hours.
9. Drizzle with syrup just before serving.

philadelphia cream cheese, sweet potatoes, sugar, ground cinnamon, ground cloves, ground nutmeg, vanilla, eggs, ready, pecans, maple

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-sweet-potato-cheesecake-52802.aspx (may not work)