Sweet Potato Cheesecake Pie

Name: Sweet Potato Cheesecake Pie
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 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; Whipped cream; Ground cinnamon or nutmeg for garnish

Isabella

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Sweet Potato Cheesecake Pie is a rich, creamy dessert that combines the hearty warmth of sweet potatoes with the tangy, smooth flavor of cheesecake. It’s the perfect indulgence for fall gatherings or holiday celebrations, offering a unique twist on classic desserts.

Why You’ll Love This Recipe

I love how this recipe brings together the earthy sweetness of sweet potatoes and the luscious texture of cheesecake. The graham cracker crust adds a delightful crunch, complementing the creamy filling perfectly. This pie is easy to prepare, versatile with optional toppings, and a guaranteed showstopper on any dessert table.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Sweet Potato Cheesecake 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

Optional Topping:

Whipped cream

Ground cinnamon or nutmeg for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.

Make the Crust: In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. Then, I press this mixture firmly into the bottom and sides of the pie pan. Bake for 8-10 minutes and set it aside to cool.

Prepare the Filling: Using a large bowl, I beat the softened cream cheese until smooth. Then, I add the mashed sweet potatoes, granulated sugar, and brown sugar, mixing until well combined. Next, I beat in the eggs, one at a time, and stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt.

Fill the Crust: I pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake: Bake the pie for 45-50 minutes, or until the center is set but slightly jiggly. I turn off the oven and let the pie cool inside with the door slightly ajar for about 1 hour.

Chill: I refrigerate the pie for at least 4 hours or overnight to ensure it sets properly.

Serve: Just before serving, I like to add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for garnish.

Servings and Timing

Servings: 8 slices

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 5 hours (including chilling time)

Variations

Nutty Crust: Swap the graham cracker crust with a pecan or almond crust for added nuttiness.

Spiced Topping: Add a drizzle of caramel sauce or a sprinkle of pecan pieces for extra flavor.

Lighter Version: Use reduced-fat cream cheese and substitute some sugar with a natural sweetener like maple syrup.

Vegan Adaptation: Replace cream cheese with a dairy-free alternative and use flaxseed eggs in place of regular eggs.

Storage/Reheating

Storage: I store the pie in the refrigerator, covered, for up to 4 days.

Freezing: For longer storage, I freeze the pie (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

Reheating: While this pie is best served chilled, I like to let it sit at room temperature for 10-15 minutes before serving for the best texture.

Related Recipes:

Sweet Potato Cake

FAQs

How can I cook the sweet potatoes for the filling?

I prefer baking or steaming the sweet potatoes until they are soft. Once cooked, I mash them until smooth.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes work well as long as they are drained and mashed thoroughly.

What can I substitute for cream cheese?

I recommend using mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

Why is my pie cracking?

Overbaking can cause cracks. I keep an eye on the pie and remove it when the center is still slightly jiggly to prevent this.

Can I make this pie ahead of time?

Absolutely! This pie is even better when made a day ahead, as the flavors have more time to meld.

Conclusion

Sweet Potato Cheesecake Pie is a delightful dessert that combines cozy fall flavors with the decadence of cheesecake. Whether I’m making it for a holiday feast or a casual family dinner, it never fails to impress. With its creamy filling, spiced sweetness, and crunchy crust, this pie is bound to become a favorite in your dessert repertoire.

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