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Chocolate Swirl Sweet Potato Cheesecake


7 hours
Skill Level
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


  • 1-3/4 cups
    graham cracker crumbs
  • 1/4 cup
    granulated sugar
  • 1/4 cup
    butter (1/2 stick), melted
  • 4 packages
    cream cheese (8 oz each), softened
  • 1 cup
    light brown sugar (packed)
  • 1 can
    sweet potatoes or yams in light syrup (15 oz), drained
  • 3
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    pumpkin pie spice
  • 2 cups

Step-By-Step Directions

Equipment Needed 
oven oven
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
9-inch springform pan 9-inch springform pan
microwave microwave
wire rack wire rack
refrigerator 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.


CINNAMON SWIRL SWEET POTATO CHEESECAKE: Omit chocolate chips. Use 1-2/3 cups (10-oz pkg.) HERSHEY'S Cinnamon Chips.

Additional questions?