Chocolate Swirl Sweet Potato Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 15 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Prepare for a delightful combination of flavors that will elevate your dessert game! This chocolate swirl sweet potato cheesecake recipe blends the natural sweetness of velvety smooth sweet potatoes with the richness of creamy cheesecake and indulgent swirls of chocolate. Experience the blend of textures and tastes as they come together to create an unforgettable taste sensation in every bite. Chocolate Swirl Sweet Potato Cheesecake will make an impression and is an excellent choice for a Thanksgiving or fall dessert!
Ready to try another "that's a keeper" cheesecake recipe? We recommend our Chocolate Marble Cheesecake, a swirl of flavor on every bite.
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
-
1/4 cupgranulated sugar
-
1/4 cupbutter (1/2 stick), melted
-
4 packagescream cheese (8 oz each), softened
-
1 cuplight brown sugar (packed)
-
1 cansweet potatoes or yams in light syrup (15 oz), drained
-
3eggs
-
1 Tbspvanilla extract
-
1 tsppumpkin pie spice
-
2 cupsHERSHEY'S Milk Chocolate Chips (11.5 oz pkg.)
Step-By-Step Directions
oven
mixer
measuring cups
rubber scraper
9-inch springform pan
microwave
wire rack
refrigerator
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.
-
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.
