Get ready to fall head over heels for Sweet Potato Cheesecake Pie! This dreamy dessert marries two all-time classics: the creamy bliss of cheesecake and the cozy autumn essence of sweet potato pie. The result? A decadent treat with a luscious, velvety center, just the right hint of spice, and a buttery graham cracker crust that cradles every bite. Whether it’s your Thanksgiving showstopper or simply an afternoon sweet fix, this pie is destined to become a beloved favorite at any table.
Ingredients You’ll Need
Let’s talk ingredients! The beauty of this Sweet Potato Cheesecake Pie is that it requires only a handful of kitchen staples, but every single one plays a vital role in creating its unforgettable flavor and texture. With these easy-to-find items, you’ll whip up a dessert that tastes absolutely homemade, even if you sneak in a shortcut or two.
- Graham cracker pie crust: The crunchy, buttery base that supports and contrasts with the silky filling; homemade or store-bought both work wonderfully.
- Cream cheese (softened): The heart of all great cheesecakes, bringing that signature creamy richness and tang.
- Mashed cooked sweet potato: Adds natural sweetness, vibrant color, and earthy depth; canned sweet potato purée is a quick alternative.
- Granulated sugar: Sweetens the filling and ensures everything bakes up smooth.
- Brown sugar: Provides a hint of molasses, deepening both the flavor and color of the pie.
- Large eggs: Give the pie structure and help everything set into a sliceable masterpiece.
- Vanilla extract: Rounds out all those warm flavors and ties the pie together.
- Ground cinnamon: For that unmistakable comforting, gently spiced aroma.
- Ground nutmeg: Just a sprinkle lifts the sweet potato and enhances its mellow sweetness.
- Ground ginger: Adds subtle warmth and complexity, highlighting all the fall flavors.
- Sour cream or heavy cream: The final secret to utter smoothness and a slightly tangy or rich finish.
How to Make Sweet Potato Cheesecake Pie
Step 1: Prepare Your Oven and Crust
Begin by setting your oven to preheat at 350°F (175°C). If you’re using a store-bought graham cracker crust, simply unwrap and place it on a baking sheet for stability. If homemade is more your style, press your graham mixture firmly into a pie plate and get that base ready for all the creamy goodness to come!
Step 2: Create the Creamy Cheesecake Base
Grab a large mixing bowl and beat your softened cream cheese until it’s perfectly smooth—no lumps allowed! Next, add in your mashed sweet potato, granulated sugar, and brown sugar, mixing until everything’s fully combined and the color is a dreamy light orange.
Step 3: Add Eggs and Flavor Boosters
Add your eggs, one at a time, making sure to blend well after each addition. Then, stir in the vanilla extract, cinnamon, nutmeg, and ginger. This is when your kitchen transforms into a warm, spiced wonderland!
Step 4: Final Touches for a Luscious Filling
Pour in the sour cream or heavy cream and mix until the filling is irresistibly smooth. It should look thick, creamy, and ready to pour—this step is crucial for that signature velvety texture that makes Sweet Potato Cheesecake Pie unforgettable.
Step 5: Assemble and Bake
Gently pour your prepared filling into the graham cracker crust, smoothing the top with a spatula. Pop it into the oven and bake for 40 to 45 minutes—the center should just barely jiggle, and the edges will puff slightly when it’s perfectly done. Let the pie cool on the counter for one hour before refrigerating for at least four hours (or overnight) to let all the flavors meld and the texture set.
How to Serve Sweet Potato Cheesecake Pie
Garnishes
Elevate each slice with a dreamy cloud of whipped cream, a sprinkle of toasted pecans, or a decadent drizzle of caramel sauce. Feeling festive? Add a dash of ground cinnamon or crushed gingersnaps for an extra special touch. These little details make every bite of Sweet Potato Cheesecake Pie even more irresistible.
Side Dishes
Balance the pie’s rich, spiced sweetness with something cool and crisp. A simple fruit salad, a handful of fresh berries, or even a citrusy sorbet pairs beautifully alongside a generous slice. If you’re serving a holiday feast, coffee or chai tea makes a cozy companion.
Creative Ways to Present
Try serving the pie in small mason jars or dessert cups for individual portions—just layer crumbled graham crackers, cheesecake filling, and toppings. Or cut slices into petite bars for a dessert platter at a party. Sweet Potato Cheesecake Pie is endlessly adaptable, whether you want a rustic, homespun feel or a polished, elegant vibe.
Make Ahead and Storage
Storing Leftovers
Cover your Sweet Potato Cheesecake Pie loosely with plastic wrap or foil and stash it in the fridge. It’ll stay fresh and delicious for up to five days. The flavors actually deepen as it chills—so don’t hesitate to make it a day or two ahead!
Freezing
To freeze, wrap the pie securely in a layer of plastic wrap and another of foil. It’ll keep beautifully for up to two months. For the best texture, let it thaw overnight in the refrigerator before serving—no microwaving needed!
Reheating
Sweet Potato Cheesecake Pie is best enjoyed cold or at room temperature, but if you prefer a slight warmth, let a slice sit at room temp for 15-20 minutes. Avoid reheating in the microwave, as it can change the luscious texture of the filling.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato purée is a great time-saver. Just be sure to choose an unsweetened variety, as sweetened versions can make the pie overly sugary and throw off the balance.
Can I make Sweet Potato Cheesecake Pie ahead of time?
Yes, in fact it’s recommended! The pie needs time to chill and set, so making it a day before your event guarantees that perfect, easy-to-slice texture and blended flavors.
What can I use if I don’t have a graham cracker crust?
Feel free to substitute with a cookie crust (think gingersnaps or vanilla wafers) or even a traditional pastry crust. Just make sure it’s fully baked before adding the filling if it requires pre-baking.
Is Sweet Potato Cheesecake Pie very sweet?
It’s just right! With both granulated and brown sugars, plus naturally sweet potatoes, the pie is sweet but beautifully balanced by cream cheese, warm spices, and a lightly tangy finish.
Can I make this pie gluten-free?
Definitely. Use a gluten-free graham cracker crust or your favorite gluten-free cookies for the base. All other filling ingredients are naturally gluten-free, so everyone can enjoy a slice!
Final Thoughts
If you’re searching for a showstopping dessert that’s genuinely easy and outrageously delicious, give Sweet Potato Cheesecake Pie a place in your recipe rotation. It’s a celebration of everything comforting and sweet, guaranteed to light up the table and leave everyone asking for more!
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Sweet Potato Cheesecake Pie Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and decadent fusion of a classic cheesecake and a comforting sweet potato pie with this Sweet Potato Cheesecake Pie. Perfect for fall or holiday gatherings, this dessert offers a rich and spiced flavor that will delight your taste buds.
Ingredients
Graham Cracker Crust:
- 1 9-inch graham cracker pie crust (store-bought or homemade)
Cheesecake Filling:
- 8 ounces cream cheese (softened)
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup sour cream or heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the mashed sweet potato, granulated sugar, and brown sugar. Beat until fully combined and creamy.
- Add eggs and spices: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and sour cream. Mix until smooth.
- Fill the crust: Pour the filling into the prepared graham cracker crust and smooth the top.
- Bake: Bake for 40 to 45 minutes until the center is set and edges are slightly puffed.
- Cool and chill: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Top with whipped cream, pecans, or caramel sauce for a luxurious touch.
- Canned sweet potato purée can be used as a time-saving alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
