Sweet Potato Cheesecake Pie Recipe
If you’re searching for a showstopping dessert that puts a unique spin on tradition, Sweet Potato Cheesecake Pie is ready to make you swoon. This lush, creamy pie blends the cozy, cinnamon-spiced flavors of classic sweet potato with the tangy silkiness of cheesecake—all nestled in a crisp graham cracker crust. Imagine a seasonal treat that’s equal parts comfort and celebration, whether you’re feeding a crowd or just pampering yourself with something special. Sweet Potato Cheesecake Pie is the delicious bridge between nostalgia and novelty you never knew you needed!
Ingredients You’ll Need
Everything in this Sweet Potato Cheesecake Pie comes together with a handful of familiar ingredients, each adding its own magic—whether that’s richness, warmth, or a burst of autumn color. Here’s what you’ll need and why you’ll love every piece of this pie puzzle.
- Graham cracker or pie crust (9-inch): Creates a sturdy, sweet base and delivers a little crunch in every bite.
- Cream cheese (8 oz, softened): The cornerstone of the cheesecake swirl, lending irresistible creaminess.
- Mashed cooked sweet potato (1 cup): Adds earthy flavor, natural sweetness, and that gorgeous orange glow.
- Granulated sugar (½ cup): Keeps things sweet but balanced, allowing the sweet potato and spices to shine.
- Brown sugar (¼ cup): Brings depth and a subtle hint of caramel, pairing beautifully with sweet potato.
- Large eggs (2): The secret to the custardy, sliceable texture that makes every forkful so satisfying.
- Ground cinnamon (½ teaspoon): Adds a little spice and a whole lot of comfort.
- Ground nutmeg (¼ teaspoon): Elevates the flavor with just enough warmth and subtlety.
- Ground ginger (¼ teaspoon): Lends a bright, zesty note that perks up every bite.
- Vanilla extract (½ teaspoon): Rounds out the flavors and gives a classic, fragrant finish.
- Heavy cream (¼ cup): Makes your filling ultra-smooth and decadently rich.
How to Make Sweet Potato Cheesecake Pie
Step 1: Prepare Your Crust
If you’re using a store-bought graham cracker crust, double-check it’s firmly pressed and seated in your pie dish. Going homemade? Press the crumbs tightly for extra crunch. Either route, there’s no need to pre-bake—just make sure it’s ready and nearby.
Step 2: Mix the Cream Cheese
Place your softened cream cheese in a large mixing bowl and beat it with an electric mixer until it’s totally smooth—no lumps allowed! This simple step makes your Sweet Potato Cheesecake Pie beautifully creamy from the very first bite.
Step 3: Create the Sweet Potato Filling
Add the mashed sweet potato, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and heavy cream to the bowl. Beat everything together on medium speed until the mixture is velvety smooth and evenly blended. Don’t forget to scrape down the sides—every swirl counts!
Step 4: Fill the Pie & Smooth
Pour your irresistible filling into the crust. Use a spatula to spread it evenly—it should sit snugly in the shell with a glassy, even surface ready for the oven.
Step 5: Time to Bake
Transfer the pie to the center rack of your preheated 350°F oven. Bake for 45 to 50 minutes. You’ll know it’s ready when the middle is set but still gives a little jiggle if you nudge the pan, just like a good cheesecake.
Step 6: Cool and Chill
Let the pie cool at room temperature before moving it to the fridge for at least 3 hours (overnight is perfect), so it firms up to silky perfection. This patience pays off—your Sweet Potato Cheesecake Pie will slice like a dream!
How to Serve Sweet Potato Cheesecake Pie
Garnishes
A generous cloud of whipped cream on top is classic, but you can also sprinkle a pinch of cinnamon, a handful of toasted pecans, or even a drizzle of caramel sauce for extra indulgence. Garnishes make your Sweet Potato Cheesecake Pie even more tempting!
Side Dishes
If you’re serving this at a holiday table or dinner party, pair it with a simple fruit salad, roasted pears, or even a cozy mug of coffee or spiced chai. The richness of the pie plays beautifully with something light and fresh on the side.
Creative Ways to Present
Try slicing your Sweet Potato Cheesecake Pie into bars for a dessert buffet, or use mini tart pans for adorable, single-serve treats. For special occasions, dust each plate with powdered sugar and add a swift dollop of softly whipped cream—it’s an instant wow factor!
Make Ahead and Storage
Storing Leftovers
Any leftovers should be covered tightly and refrigerated. This pie will keep for up to four days, and the flavors only get more delicious as it sits, so enjoy a slice whenever your sweet tooth calls!
Freezing
Sweet Potato Cheesecake Pie is freezer-friendly. Wrap slices or the entire (cooled) pie in plastic wrap followed by foil, then freeze for up to two months. Thaw overnight in the fridge for a fuss-free future dessert.
Reheating
Prefer your pie with a touch of warmth? Microwave individual slices for 15 to 20 seconds, or reheat briefly in a low oven. Just avoid high heat, which could dry out that dreamy cheesecake filling.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes work well, just be sure to drain and mash them thoroughly. You want a cup of smooth sweet potato with no chunks for the silkiest filling.
Is it possible to make Sweet Potato Cheesecake Pie gluten-free?
Absolutely! Simply swap the graham cracker crust with your favorite gluten-free version or make your own using gluten-free cookies or crackers for the base.
Can I make this pie a day ahead?
Definitely. In fact, Sweet Potato Cheesecake Pie tastes even better after chilling overnight, making it an ideal make-ahead dessert for busy gatherings or holidays.
Can I substitute the cream cheese with a lighter alternative?
You can use a lower-fat cream cheese or neufchâtel, though the pie will be slightly less rich. Avoid fat-free versions, as they might not set as well.
What’s the best way to get super smooth mashed sweet potatoes?
Roast or boil your sweet potatoes until very soft, then mash thoroughly or puree in a blender for ultimate smoothness. Roasting deepens the flavor, making your Sweet Potato Cheesecake Pie even more special.
Final Thoughts
If you’re looking to surprise and delight with something both familiar and brand new, this Sweet Potato Cheesecake Pie is your ticket. Give it a try—once you’ve tasted that perfect marriage of spicy sweet potato and creamy cheesecake, you might just find a new dessert tradition for every season.
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Sweet Potato Cheesecake Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert mashup with this Sweet Potato Cheesecake Pie. Creamy, decadent cheesecake meets the rich, earthy sweetness of sweet potatoes in a graham cracker crust. Perfect for holiday gatherings or a cozy fall treat.
Ingredients
Graham Cracker Crust:
- 1 (9-inch) graham cracker or pie crust (store-bought or homemade)
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup mashed cooked sweet potato
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Mix Cheesecake Filling: Beat cream cheese until smooth, then add sweet potato, sugars, eggs, spices, vanilla, and heavy cream. Mix until smooth.
- Fill Crust: Pour filling into pie crust, smooth the top.
- Bake: Bake for 45-50 minutes until set but slightly jiggly.
- Cool and Chill: Cool at room temp, then refrigerate for at least 3 hours.
- Serve: Serve plain or with whipped cream.
Notes
- For extra flavor, use roasted sweet potatoes.
- This pie can be made a day in advance and refrigerated until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
