Sweet Potato Cheesecake Pie is a delightful dessert that combines the creamy richness of cheesecake with the sweet, earthy flavor of sweet potatoes. This pie is perfect for any occasion, whether it’s a holiday gathering, a family dinner, or just a special treat for yourself. Its unique flavor and smooth texture make it a crowd-pleaser that everyone will love.
Why Make This Recipe
You should make Sweet Potato Cheesecake Pie because it offers a wonderful blend of flavors that you might not find in traditional cheesecakes. Sweet potatoes add a natural sweetness and a beautiful color to the pie, making it not only delicious but also visually appealing. Plus, this pie is easy to prepare and can be made ahead of time, allowing you to enjoy a stress-free dessert experience.
How to Make Sweet Potato Cheesecake Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy whipping cream
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Press the mixture into the bottom of a 9-inch pie pan to form a crust.
- Bake for 8 minutes, then remove and set aside to cool.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir until combined.
- Add eggs one at a time, beating well after each addition.
- Pour in heavy whipping cream and mix until smooth.
- In another bowl, beat softened cream cheese and powdered sugar until smooth.
- Add vanilla extract and heavy whipping cream, beating until fluffy.
- Pour the sweet potato mixture into the cooled crust.
- Drop spoonfuls of the cheesecake mixture onto the filling and gently swirl with a knife.
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Let the pie cool at room temperature, then refrigerate for at least 3 hours or overnight.
- Slice and enjoy! Serve with whipped cream if desired.
How to Serve Sweet Potato Cheesecake Pie
Serve Sweet Potato Cheesecake Pie chilled or at room temperature. It pairs well with a dollop of whipped cream or a sprinkle of cinnamon on top. You can also add some chopped nuts or caramel drizzle for extra flavor.
How to Store Sweet Potato Cheesecake Pie
Store the pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 5 days. If you want to make it ahead of time, you can freeze the pie for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Sweet Potato Cheesecake Pie
- Make sure your cream cheese is softened to room temperature before mixing for a smooth texture.
- Use freshly mashed sweet potatoes for the best flavor, but canned sweet potatoes work too if you’re short on time.
- Be careful not to overmix the cheesecake batter to avoid incorporating too much air.
Variations
Feel free to experiment with this recipe by adding chocolate chips, or different spices like allspice or cloves. You could also use a different type of crust, such as an oreo crust for a chocolaty twist.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before using.
2. How can I tell when the pie is done baking?
The pie is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools.
3. Can I make this pie dairy-free?
Yes, you can use dairy-free cream cheese and whipped cream substitutes to make the pie dairy-free.
Enjoy making and sharing your Sweet Potato Cheesecake Pie!
