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Cinnamon Swirl Sweet Potato Cheesecake

Cinnamon Swirl Sweet Potato Cheesecake

A sweet potato cheesecake hybrid with cinnamon chips on a graham cracker crust.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories630
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium440 mg18% DV
Total Carbohydrates60 g20% DV
Dietary Fiber1.0 g4% DV
Sugars45 g
Protein9 g
Vitamin A90% DV
Vitamin C6% DV
Calcium0 mg15% DV
Iron8% DV
  Amount Per Serving % DV *
Calories630
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol145 mg48% DV
Sodium440 mg18% DV
Total Carbohydrates60 g20% DV
Dietary Fiber1.0 g4% DV
Sugars45 g
Protein9 g
Vitamin A90% DV
Vitamin C6% DV
Calcium0 mg15% DV
Iron8% DV
  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 4 packages cream cheese (8 oz. each) , softened
  • 1 cup packed light brown sugar
  • 1 can sweet potatoes or yams in light syrup (15 oz.) , drained
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1-2/3 cups HERSHEY'S Cinnamon Chips (10-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 of electric mixer until all ingredients are blended, scraping sides of bowl occasionally.
  • 3. Place cinnamon 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 (Mixture will have a pudding-like consistency).
  • 4. Spoon half of cream cheese mixture into crust; spoon half of the cinnamon mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining cinnamon mixture over top; swirl to outer edges of pan.
  • 5. Bake 60 to 70 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 edge of pan. Remove side of pan. Cover; refrigerate 4 hours or overnight. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • * Cheesecakes are less likely to crack if baked in a waterbath.
  • VARIATION:
  • CHOCOLATE SWIRL SWEET POTATO CHEESECAKE: Omit cinnamon chips. Use 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips. Proceed as above.
Ingredients sitting on a table

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