Philadelphia 3 Step Sweet Potato Cheesecake Recipes

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PHILADELPHIA SWEET POTATO CHEESECAKE BARS



PHILADELPHIA Sweet Potato Cheesecake Bars image

Fans of sweet potato casserole know: Sweet potatoes rock! Not surprisingly, they also rock in these marshmallow-topped cheesecake bars.

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1 cup plus 2 Tbsp. sugar, divided
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA 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

Steps:

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

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PHILADELPHIA 3-STEP CHEESECAKE



PHILADELPHIA 3-Step Cheesecake image

Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

EASY PHILADELPHIA 3-STEP CHEESECAKE



Easy PHILADELPHIA 3-STEP Cheesecake image

Enjoy the great taste of Easy PHILADELPHIA 3-STEP Cheesecake with only 10 minutes of prep. Containing six ingredients, it's incredibly simple to make our Easy PHILADELPHIA 3-STEP Cheesecake recipe. Try making Easy PHILADELPHIA 3-STEP Cheesecake today and see for yourself.

Provided by My Food and Family

Categories     Dairy

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

1-1/4 cups graham cracker crumbs
1/2 cup plus 3 Tbsp. sugar, divided
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h30m

Yield 16

Number Of Ingredients 18

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

Steps:

  • Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
  • Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
  • Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
  • Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 220 mg

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.

Provided by MARBALET

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ).
  • Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  • Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  • Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  • Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

PHILADELPHIA 3-STEP CHEESECAKE



Philadelphia 3-Step Cheesecake image

Make and share this Philadelphia 3-Step Cheesecake recipe from Food.com.

Provided by makeupgenie2004

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

2 (8 ounce) Philadelphia Cream Cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

Steps:

  • Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.

GALATOIRE'S SWEET POTATO CHEESECAKE



Galatoire's Sweet Potato Cheesecake image

This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

Provided by R. W. Apple Jr.

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 15

1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
¼ cup (50 g) sugar
⅓ cup (75 g) unsalted butter, melted
1 (8-ounce / 225-g) package cream cheese, softened
1 cup (200 g) sugar
¼ cup (55 g) packed light brown sugar
1 ¾ cups (270 g) mashed sweet potatoes (see note)
2 large eggs, slightly beaten
⅔ cup (165 ml) evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
⅓ cup (65 g) sugar
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
  • Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
  • Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 238 milligrams, Sugar 36 grams, TransFat 0 grams

SWEET POTATO CHEESECAKE



Sweet potato cheesecake image

Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works

Provided by Shivi Ramoutar

Categories     Dessert

Time 40m

Number Of Ingredients 12

100g butter, melted, plus extra for the tin
250g digestive biscuits
1 tsp ground cinnamon
300g cream cheese
50g icing sugar
1 vanilla pod, seeds only
150ml double cream
350g sweet potato, cooked, blitzed to a purée and cooled
150ml double cream
1-2 tsp mixed spice
3 tbsp maple syrup, plus extra to serve
caramel popcorn, to serve

Steps:

  • Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.
  • To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.
  • For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

Nutrition Facts : Calories 486 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

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