Chocolate Swirl Sweet Potato Cheesecake
Ingredients
- 4 packages cream cheese (8 oz. each) , softened
- 1 can sweet potatoes or yams in light syrup (15 oz.) , drained
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
- 1-3/4 cups graham cracker crumbs
- 1 cup light brown sugar packed
- 1/4 cup butter (1/2 stick) , melted
- 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
Directions
- 1. 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.
- 2. 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.
- 3. 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).
- 4. 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.
- 5. 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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