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Home > Recipes > Chocolate Swirl Sweet Potato Cheesecake

Chocolate Swirl Sweet Potato Cheesecake Recipe

Chocolate Swirl Sweet Potato Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Milk Chocolate Chips x HERSHEY’S Cinnamon Chips x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 660 -
Calories from Fat 380 -
Total Fat 42g 65% DV
Saturated Fat 27g 135% DV
Trans Fat 0g -
Cholesterol 135mg 45% DV
Sodium 330mg 14% DV
Total Carbohydrates 60g 20% DV
Dietary Fiber 0g 0% DV
Sugars 41g -
Protein 10g -
Vitamin A - 70% DV
Vitamin C - 6% DV
Calcium - 10% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

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

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. 10 to 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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