Sweet Potato Cheesecake Pie
A delightful twist on traditional cheesecake combining rich cream cheese and sweet mashed sweet potatoes, perfect for fall gatherings and holiday celebrations.
Ingredients
Crust
- 1 pie crust 1 pre-made pie crust (or homemade, blind-baked)
Cheesecake Layer
- 8 oz 8 oz (225g) cream cheese, softened Make sure it's softened for a smooth filling.
- 1/3 cup 1/3 cup (67g) granulated sugar
- 1 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract
Sweet Potato Layer
- 1 cup 1 cup (200g) mashed sweet potatoes (roasted and pureed) Using freshly roasted sweet potatoes is recommended, but canned can also work.
- 1/2 cup 1/2 cup (100g) brown sugar
- 1/4 cup 1/4 cup (60ml) heavy cream
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/4 teaspoon 1/4 teaspoon ground nutmeg
- 1/4 teaspoon 1/4 teaspoon ground ginger
- 1 large egg 1 large egg This is used in the sweet potato layer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a medium bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, and mix until fully combined. Pour the cheesecake mixture into the pie crust and spread evenly.
- In another bowl, whisk together the mashed sweet potatoes, brown sugar, heavy cream, cinnamon, nutmeg, ginger, and the additional egg until smooth. Carefully spoon the sweet potato mixture over the cheesecake layer.
- Using a skewer or knife, gently swirl the two layers to create a marbled effect (optional).
Baking
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the center is set but slightly jiggles when shaken.
- Allow the pie to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Serving
- Slice and serve the creamy, spiced, and decadent pie. Top with whipped cream if desired.
Notes
You can serve Sweet Potato Cheesecake Pie chilled or at room temperature. Garnishing with pecans or a sprinkle of cinnamon can enhance the presentation and flavor. Store it covered in the refrigerator for 4 to 5 days or freeze for up to 2 months.