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Sweet Potato Cheesecake Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours 10 minutes (including chilling time)
  • Yield: 8 servings (8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sweet Potato Cheesecake Pie combines the creamy richness of cheesecake with the warm, comforting flavors of sweet potato and spices. Featuring a graham cracker crust and a smooth, spiced filling, this dessert is perfect for holiday gatherings or anytime you crave a cozy and indulgent treat.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 1 cup mashed cooked sweet potatoes
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Garnish

  • Whipped cream
  • Ground cinnamon or nutmeg

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan to ensure the crust doesn’t stick.
  2. Make crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture evenly into the prepared pie pan and bake for 8 to 10 minutes until set. Remove from oven and let cool completely.
  3. Prepare filling: Beat the softened cream cheese until smooth and creamy. Add mashed sweet potatoes along with granulated sugar and brown sugar, mixing thoroughly. Incorporate the eggs one at a time, stirring well after each addition. Finally, blend in vanilla extract and the spices: cinnamon, nutmeg, ginger, and salt.
  4. Assemble pie: Pour the prepared filling into the cooled crust, smoothing out the top for an even surface.
  5. Bake the pie: Bake for 45 to 50 minutes until the center is mostly set but still slightly jiggly, indicating it’s perfectly baked. Then, cool the pie inside the oven with the door ajar for 1 hour to prevent cracking.
  6. Chill: Refrigerate the cheesecake pie for at least 4 hours, preferably overnight, to allow it to firm up and develop flavors.
  7. Garnish and serve: Before serving, top with whipped cream and sprinkle ground cinnamon or nutmeg for added aroma and visual appeal.

Notes

  • Make sure the cream cheese is properly softened to avoid lumps in the filling.
  • Do not overbake the pie to keep the creamy texture intact.
  • The pie tastes even better after chilling overnight as flavors meld together.
  • For a gluten-free option, substitute graham crackers with gluten-free crumbs.
  • Use fresh sweet potatoes boiled or roasted until tender for the best flavor.

Find it online: https://slsrecipes.com/sweet-potato-cheesecake-pie-recipe/