Sweet Potato Pie Stuffed Cheesecake

Sweet Potato Pie Stuffed Cheesecake

Sweet Potato Pie Stuffed Cheesecake is a delightful dessert that beautifully blends the creamy texture of cheesecake with the warm, spiced flavor of sweet potato pie. This dessert is perfect for gatherings, holidays, or any special occasion. The combination of flavors is sure to impress your family and friends, making it a must-try recipe!

Why Make This Recipe

Making Sweet Potato Pie Stuffed Cheesecake allows you to enjoy two beloved desserts in one. The creamy cheesecake layer pairs wonderfully with the sweet and spiced sweet potato filling. It’s a great way to impress guests, and it’s especially fitting for fall celebrations when sweet potatoes are in season. If you love desserts that are rich, flavorful, and a little different, this recipe is just for you!

How to Make Sweet Potato Pie Stuffed Cheesecake

Making this cheesecake involves a few simple steps. You will create a crust, prepare a sweet potato filling, and then make the cheesecake batter. Let’s dive into the ingredients and directions.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 medium sweet potatoes, cooked and mashed
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

Directions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes and then let cool.
3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth. Pour this mixture over the prepared crust and smooth it out.
4. In another large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth.
5. Gently pour the cheesecake batter over the sweet potato layer. Use a spatula to smooth the top. Optionally, you can swirl the layers slightly to create a marbled effect.
6. Bake the cheesecake in a water bath for 60-70 minutes, or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
7. Slice and serve as is, or top with whipped cream and a drizzle of caramel sauce for extra indulgence.

How to Serve Sweet Potato Pie Stuffed Cheesecake

Serve Sweet Potato Pie Stuffed Cheesecake chilled, straight from the refrigerator. It’s fantastic as is, but you can make it even better with a dollop of whipped cream or a drizzle of caramel sauce on top. This will add an extra touch of sweetness and presentation!

How to Store Sweet Potato Pie Stuffed Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will stay good for up to 5 days. You can also freeze slices for longer storage; just wrap them well and place them in a freezer-safe container for up to 2 months.

Tips to Make Sweet Potato Pie Stuffed Cheesecake

• Ensure your cream cheese is at room temperature for easy mixing.
• You can use store-bought sweet potato puree for convenience.
• If you want a smoother texture, blend the sweet potato filling in a food processor.
• Experiment with spices by adding a pinch of ginger or cloves for extra flavor.
• Always bake your cheesecake in a water bath to prevent cracking.

Variation

You can change up this recipe by adding chocolate chips to the cheesecake layer or using different spices in the sweet potato filling, such as ginger or allspice. You could also swap the graham cracker crust for an Oreo crust for a unique twist.

FAQs

Can I use fresh sweet potatoes instead of canned?

Yes! Fresh sweet potatoes are great for this recipe. Just cook and mash them before using.

How long does it take to bake the cheesecake?

The cheesecake will take about 60-70 minutes to bake. It’s done when the center is just set.

Can I make this dessert ahead of time?

Absolutely! It’s ideal to make the cheesecake a day in advance so that it has time to chill in the refrigerator before serving.

Enjoy making your Sweet Potato Pie Stuffed Cheesecake, and delight in every bite!

Sweet Potato Pie Stuffed Cheesecake

A delightful dessert that combines the creamy texture of cheesecake with the warm, spiced flavor of sweet potato pie, perfect for gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 6 tbsp unsalted butter, melted

For the sweet potato filling

• 2 medium sweet potatoes, cooked and mashed
• 0.5 cups granulated sugar
• 0.5 cups brown sugar
• 0.5 cups evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp salt

For the cheesecake layer

• 3 packages (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cups sour cream
• 1 tsp vanilla extract

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C).
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes and then let cool.

Making the filling

• In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth. Pour this mixture over the prepared crust and smooth it out.

Making the cheesecake layer

• In another large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth.
• Gently pour the cheesecake batter over the sweet potato layer. Use a spatula to smooth the top. Optionally, swirl the layers slightly to create a marbled effect.

Baking

• Bake the cheesecake in a water bath for 60-70 minutes, or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours or overnight.

Serving

• Slice and serve as is, or top with whipped cream and a drizzle of caramel sauce for extra indulgence.

Notes

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh for up to 5 days. You can also freeze slices for longer storage; wrap them well and place in a freezer-safe container for up to 2 months.

Keyword Cheesecake, dessert, Fall Recipe, Sweet Potato Cheesecake, Sweet Potato Pie