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Chocolate Swirl Sweet Potato Cheesecake


1 Hr. 15 Min.
25 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 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?