Chocolate Swirl Sweet Potato Cheesecake

Name: Sweet Potato Cheesecake Recipe | Hersheyland
Prep time: 25 min
Total time: 420 min
Yield: 1 cheesecake
Ingredients: 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 eggs; 1 Tbsp vanilla extract; 1 tsp pumpkin pie spice; 2 cups HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.)

Skill Level: Intermediate

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

Yields:: 1 cheesecake

Prep:: 25 Min.
Bake:: 1 Hr. 15 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

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

eggs
1 Tbsp

vanilla extract
1 tsp

pumpkin pie spice
2 cups

HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.)

READY TO MAKE THIS?

You'll Need 

oven

mixer

measuring cups

rubber scraper

9-inch springform pan

microwave

wire rack

refrigerator

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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Chocolate Swirl Sweet Potato Cheesecake

Ingredients & Directions

Ingredients

Step-By-Step Directions

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