Description
The Sweet Potato Cheesecake Pie is a delightful dessert that combines the best features of both classic cheesecake and sweet potato pie.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Sweet Potato Layer:
- 1 cup mashed sweet potatoes
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- For the Topping:
- Whipped cream
- Crumble of graham crackers
Instructions
- Start by preheating the oven to 350°F (175°C). In a small mixing bowl, combine the graham cracker crumbs with the melted butter. Stir them together until you achieve a sandy texture. Once mixed, press this crumb mixture firmly into the bottom of a 9-inch pie dish.
- In a large mixing bowl, add the softened cream cheese and sugar. Use an electric mixer to beat these two ingredients together until the mixture is smooth and well combined. To this cream cheese mix, add the vanilla extract and then beat in the two eggs one at a time, ensuring each egg is fully incorporated before adding the next. Pour this creamy mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- In a separate bowl, combine the mashed sweet potatoes, sugar, and all of the spices—cinnamon, nutmeg, ginger, and cloves. Then, add in the last egg and mix everything well until smooth and creamy. Gently layer this on top of the cream cheese mixture.
- Place your pie in the preheated oven and let it bake for about 45 to 50 minutes. Keep an eye on it, and when the center is set and a toothpick inserted comes out clean, it’s time to take it out.
- Once baked, remove your pie from the oven and allow it to cool completely on a wire rack. Just before serving, top with generous dollops of whipped cream and a sprinkling of crumbled graham crackers for added crunch.
Notes
Leftover pie can be stored in the refrigerator for up to a week, covered well.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 6 g