The Sweet Potato Cheesecake Pie Recipe is a delightful mashup of creamy cheesecake and naturally sweet, spiced sweet potatoes, all nestled in a crisp graham cracker crust. This comforting dessert combines rich textures with cozy fall flavors, making it a showstopper for holiday tables or cozy weekend treats. Whether you’re a sweet potato fan or just looking for a fun twist on classic cheesecake, this recipe is sure to bring smiles and seconds at any gathering.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Cheesecake Pie Recipe plays a starring role, from the buttery graham cracker crust that adds a perfect crunch, to the earthy sweetness of the cooked sweet potatoes lending rich flavor and moisture. The combination of warm spices and creamy cheese rounds out the texture and taste to create a truly memorable dessert.
- Graham cracker crumbs (1 ½ cups): Provides the sturdy and flavorful base that holds the pie together with a subtle crunch.
- Granulated sugar (1/4 cup + 1 cup): Balances flavors by adding just the right amount of sweetness without overpowering.
- Unsalted butter, melted (1/2 cup): Binds the crust ingredients and adds richness for that perfect buttery flavor.
- Mashed cooked sweet potatoes (1 cup): The star ingredient offering both creaminess and natural sweetness, plus beautiful orange color.
- Cream cheese, softened (8 oz): Creates the smooth and tangy cheesecake layer that pairs beautifully with sweet potato.
- Brown sugar (1/2 cup): Adds a deeper caramel note that complements the spices perfectly.
- Eggs (3 large): Provide structure, helping to set the filling as it bakes.
- Vanilla extract (1 teaspoon): Brings warmth and enhances all the other flavors in the pie.
- Cinnamon (1 teaspoon): Essential for that cozy, spiced autumnal taste we love.
- Nutmeg (1/2 teaspoon): Adds subtle earthiness and aroma.
- Ginger (1/4 teaspoon): Offers a slight zing that brightens the spice mix.
- Salt (1/4 teaspoon): Intensifies sweetness and balances flavors wonderfully.
- Whipped cream: Light and airy topping to finish the pie with a creamy touch.
- Ground cinnamon or nutmeg for garnish: Adds visual appeal and extra spice aroma when serving.
How to Make Sweet Potato Cheesecake Pie Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 350°F (175°C). Grease a 9-inch pie pan generously to ensure your pie slides out smoothly later. This simple first step sets the stage for your pie’s perfect bake.
Step 2: Make the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand. Press this mixture firmly into the bottom and up the sides of the pie pan. Bake for 8 to 10 minutes until it’s lightly golden and fragrant. Let the crust cool completely so it can hold the filling without getting soggy.
Step 3: Prepare the Filling
Beat the softened cream cheese in a large bowl until smooth and creamy. Blend in the mashed sweet potatoes, granulated sugar, and brown sugar until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and all the spices—cinnamon, nutmeg, ginger, and salt—until the mixture is uniform and aromatic.
Step 4: Assemble and Bake
Pour this luscious filling into the cooled crust, smoothing the top gently with a spatula. Bake for 45 to 50 minutes. The center should be mostly set but have a slight jiggle—it will continue to set with cooling. Once done, keep the oven door ajar and let the pie cool inside for about an hour—this helps prevent cracking.
Step 5: Chill Before Serving
Transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight. This gives the flavors time to meld beautifully and the filling to firm up to that perfect creamy cheesecake texture.
How to Serve Sweet Potato Cheesecake Pie Recipe
Garnishes
A generous dollop of whipped cream on top instantly elevates this pie, softening each bite and adding a lovely lightness. Sprinkle a pinch of ground cinnamon or nutmeg over the cream for a visually inviting and fragrant finishing touch that hints at the flavors inside.
Side Dishes
This Sweet Potato Cheesecake Pie Recipe pairs wonderfully with fresh seasonal fruit like sliced pears or crisp apples, which provide a refreshing contrast. For warm indulgence, a small scoop of vanilla ice cream on the side complements the pie’s spices and richness beautifully.
Creative Ways to Present
For a festive look, serve the pie with candied pecans sprinkled on top or along the edges. Another stunning presentation is to pipe whipped cream rosettes around the rim and dust lightly with cocoa powder or nutmeg. You can also plate individual slices with a drizzle of maple syrup or caramel for added flair.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly in plastic wrap or stored in an airtight container and refrigerated. It stays fresh and delicious for up to 4 days, making it perfect for enjoying a sweet treat over several days without losing any flavor or texture.
Freezing
You can freeze this pie by wrapping it securely in plastic wrap and then aluminum foil to protect from freezer burn. It keeps well for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its creamy texture.
Reheating
If you prefer your sweet potato cheesecake pie slightly warm, you can gently reheat slices in the microwave for about 15-20 seconds. Just be careful not to overheat, as the creamy filling is best enjoyed chilled or just slightly warm.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned sweet potatoes can be a convenient shortcut. Just make sure to drain them well and mash thoroughly for a smooth texture comparable to freshly cooked sweet potatoes.
What if I don’t have graham crackers for the crust?
No worries! You can substitute with crushed digestive biscuits, vanilla wafers, or even Oreo cookies (sans cream) for a different twist on the crust. Just adjust the sugar to balance sweetness.
Can I make this pie vegan or dairy-free?
With some ingredient swaps like dairy-free cream cheese and butter alternatives, plus a flaxseed egg replacer, this recipe can be adapted for vegan diets. Keep in mind texture and taste might vary slightly but will still be delicious.
How long does it take to make the Sweet Potato Cheesecake Pie Recipe from start to finish?
The total active prep and bake time is about an hour, but remember the important resting time for chilling which is 4 hours to overnight to get the best texture and flavor.
Why is my cheesecake pie cracking on top?
Cracking can happen if the pie is overbaked or cooled too quickly. To avoid this, bake until just set with a slight jiggle in the center, then cool it gradually in the oven with the door slightly open before chilling in the fridge.
Final Thoughts
Trust me, once you try this Sweet Potato Cheesecake Pie Recipe, it will become a cherished favorite to make again and again. Its perfect balance of creamy cheesecake and naturally sweet, spiced sweet potatoes is truly irresistible. So, gather your ingredients and treat yourself and your loved ones to a slice of comfort and joy that’s as beautiful as it is delicious.
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Sweet Potato Cheesecake Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cheesecake Pie combines the creamy richness of cheesecake with the warm, comforting flavors of sweet potatoes and autumn spices. Featuring a buttery graham cracker crust and a smooth, spiced filling, it’s perfect for holiday gatherings or a cozy dessert any time of year.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
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
Topping & Garnish
- Whipped cream
- Ground cinnamon or nutmeg for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan thoroughly to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of the prepared pie pan. Bake the crust for 8-10 minutes until set and golden. Once baked, remove from the oven and allow it to cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the mashed sweet potatoes, granulated sugar, and brown sugar, mixing until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is evenly blended.
- Fill the Crust: Pour the prepared filling into the cooled graham cracker crust, smoothing the top with a spatula for an even surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes. The center should be set but still slightly jiggly when gently shaken. After baking, leave the pie in the oven with the door slightly ajar to cool for 1 hour. This helps prevent cracking and allows the pie to cool gradually.
- Chill: Once the pie has cooled, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to let the flavors meld and the filling set firmly.
- Serve: Before serving, garnish the pie with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for an extra touch of flavor and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Allow the crust to cool completely before adding the filling to prevent sogginess.
- Chilling the pie overnight improves flavor and texture.
- Use freshly cooked and mashed sweet potatoes for the best flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
