Marbled Sweet Potato Cheesecake
  
Prep: 40 min. Bake: 40 min. Chilling: 6 hr.


2 cups finely crushed graham crackers
3/4 cup finely chopped walnuts or pecans
1/2 cup butter, melted
4 8 oz. pkg. cream cheese, softened
1 1/2 cups sugar
2 cups mashed; cooked sweet potatoes (about 1 1/2 lb.)
1 1/2 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2tsp. salt
1/8 tsp. ground cloves
4 eggs
1 oz. semisweet chocolate, melted and cooked

For crust, combine crushed crackers and chopped nuts. Stir in melted butter. Press mixture onto bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.

For filling, beat cream cheese and sugar with electric mixer on medium speed until combined. Add potatoes, cinnamon, vanilla, nutmeg, ginger, salt, and cloves. Beat well. Add eggs all at once. Beat on low speed just until combined.

Remove 1/2 cup filling; stir in melted chocolate. Gently pour plain filling into springform pan. Drop small spoonfuls of chocolate mixture onto filling. Use a spatula to gently swirl batters.

Place pan in a shallow baking pan on oven rack. Bake in a 375° F oven about 40 minutes or until center of cheesecake appears nearly set when shaken. Cool in pan on wire rack for 15 minutes. Use a small metal spatula to loosen from side of pan. Cool 30 minutes more. Remove side of pan. Cool completely. Chill in refrigerator for at least 6 hours. Serves 16.

Per serving: 478 cal., 32 g total fat (17 g sat. fat), 132 mg chol., 382 mg sodium, 40 g carbo., 2 g fiber, and 8 g pro. Dietary exchanges: 2 1/2 other carbohydrate, 6 fat.

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