Chocolate Swirl Sweet Potato Cheesecake
Details
- Time
- 7 hours
- Skill Level
- Intermediate
- Yields
- 1 cheesecake
This Thanksgiving, give your family a feast for their eyes! This sweet potato cheesecake is already a special take on fall baking. Then it gets a decadent chocolate swirl made with HERSHEY’S Milk Chocolate Chips. It’s as fun to make as it is to eat.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 1 hour 15 minutes
- Cool Time
- 1 hour
- Chill Time
- 4 hours
Ingredients
-
1-3/4 cupsgraham cracker crumbs
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1/4 cupgranulated sugar
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1/4 cupbutter (1/2 stick), melted
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4 packagescream cheese (8 oz each), softened
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1 cuplight brown sugar (packed)
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1 cansweet potatoes or yams in light syrup (15 oz), drained
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3eggs
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1 Tbspvanilla extract
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1 tsppumpkin pie spice
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2 cupsHERSHEY'S Milk Chocolate Chips (11.5 oz pkg.)
Step-By-Step Directions
Heat oven to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until blended. Press mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Beat cream cheese and brown sugar in large bowl until fluffy. Mash sweet potatoes with fork; add to cream cheese mixture, beating until smooth. Add eggs, one at a time, then vanilla and pumpkin pie spice, beating on low speed until all ingredients are blended, scraping sides of bowl occasionally.
Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir 3/4 cup cream cheese mixture into melted chips until smooth (will become a pudding consistency).
Spoon half of cream cheese mixture into crust; spoon half of the chocolate mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining chocolate mixture over top; swirl to outer edges of pan.
Bake 1 hour and 15 minutes or until center is just set. Remove from oven to wire rack. Let cool at room temperature 1 hour. Loosen sides of cheesecake from pan by running knife around inside of pan. Remove side of pan. Cover; refrigerate 4 hours or overnight. Cover; refrigerate leftover cheesecake. Makes 12 servings.
VARIATION:
CINNAMON SWIRL SWEET POTATO CHEESECAKE: Omit chocolate chips. Use 1-2/3 cups (10-oz pkg.) HERSHEY'S Cinnamon Chips.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (208g)Amount per servingCalories700% Daily Value*Total Fat 45g 58%Saturated Fat 26g 130%Trans Fat 1gCholesterol 155mg 52%Sodium 450mg 20%Total Carbohydrates 72g 26%Dietary Fiber 3g 11%Total Sugars 54gIncludes 47g Added Sugar 94%Protein 10gVitamin D 0mcg 0%Calcium 154mg 10%Iron 3mg 15%Potassium 275mg 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
