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
Scale
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.
