Description
Sweet Potato Cheesecake Pie is a creamy, spiced dessert combining the rich flavors of sweet potatoes and cheesecake in a crunchy graham cracker crust. Perfect for holidays or fall gatherings, this indulgent pie is a showstopper.
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
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9-inch pie pan.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the pie pan and bake for 8-10 minutes. Let cool.
- Prepare the Filling: Beat cream cheese until smooth. Add mashed sweet potatoes, granulated sugar, and brown sugar; mix well. Add eggs one at a time, then stir in vanilla extract and spices.
- Fill the Crust: Pour filling into the cooled crust, smoothing the top.
- Bake: Bake for 45-50 minutes until the center is set but slightly jiggly. Cool in the oven with the door ajar for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Garnish with whipped cream and cinnamon or nutmeg before serving.
Notes
Sweet potatoes can be baked, steamed, or substituted with canned sweet potatoes (drained and mashed).
Avoid overbaking to prevent cracks.
This pie is ideal for making a day ahead to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 330 kcal
