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.
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.