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Chocolate Swirl Sweet Potato Cheesecake
Makes 10 to 12 servings

 

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Chocolate Swirl Sweet Potato CheesecakePrep Time: 20 min.
Baking Time: 2 hrs. 15 min.
Chill Time: 4 hrs.

Ingredients

  • 1-3/4 - cups graham cracker crumbs
  • 1/4 - cup granulated sugar
  • 1/4 - cup (1/2 stick) butter, melted
  • 4 - packages (8 ounces each) cream cheese, softened
  • 1 - cup packed light brown sugar
  • 1 - can (15 ounces) sweet potatoes or yams in light syrup, drained
  • 3 - eggs
  • 1 - Tablespoon vanilla extract
  • 1 - teaspoon pumpkin pie spice
  • 2 - cups (11.5-ounces package) Hershey’s Milk Chocolate Chips

Directions

Preheat 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 spring- form pan.

  1. Beat cream cheese and brown sugar in large bowl until fluffy.
  2. Mash sweet potatoes with fork; add to cream cheese mixture, beating until smooth.
  3. 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.
  4. Place chocolate chips in medium microwave-safe bowl.
  5. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  6. Stir 3/4 cup cream cheese mixture into melted chips until smooth (will become a pudding consistency).
  7. Spoon half of cream cheese mixture into crust; spoon half of the chocolate mixture over top. Swirl with knife or metal spatula.
  8. Top with remaining cream cheese mixture.
  9. Spoon remaining chocolate mixture over top; swirl to outer edges of pan.
  10. Bake 1 hour and 15 minutes or until center is just set.
  11. Remove from oven to wire rack. Let cool at room temperature 1 hour.
  12. Loosen sides of cheesecake from pan by running knife around inside of pan.
  13. Remove side of pan.
  14. Cover and refrigerate 4 hours or overnight.
  15. Cover; refrigerate leftover cheesecake.

 
 
 
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