Think of all the best things about fall and comforting Southern desserts, then imagine them layered blissfully in a single slice—that’s the magic of Sweet Potato Cheesecake Pie. With its swirled combination of silky sweet potato and lusciously creamy cheesecake nestled in a buttery crust, this showstopper pie delivers decadent flavor while looking gorgeous on any dessert table. Whether you’re baking for the holidays or just want to treat your loved ones, this pie is sure to steal the spotlight.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Sweet Potato Cheesecake Pie is essential to building impressive flavors and irresistible texture, and best of all, you don’t need anything fancy or hard to find. Here’s what you’ll be gathering—each one plays a starring role in the harmony of creamy, spiced, and sweet.
- Pie crust: The buttery base for your masterpiece, supporting both a classic or store-bought option.
- Cream cheese: Softened for easy mixing, this adds rich creaminess to the cheesecake layer.
- Granulated sugar: Provides classic, subtle sweetness to the cheesecake filling.
- Eggs: Bind the layers together and add beautiful structure to the pie.
- Vanilla extract: A must for warmth and aroma that ties both layers together.
- Cooked mashed sweet potatoes: The heart of the pie, delivering natural sweetness and gorgeous orange color.
- Brown sugar: Packed in for a hint of molasses, deepening the flavor of the sweet potato layer.
- Evaporated milk: Ensures a silky, custard-like texture in every bite.
- Cinnamon: Brings comforting warmth that makes each slice feel like fall.
- Nutmeg: Offers gentle spice to enhance the sweet potato’s natural earthiness.
- Ginger: Adds a subtle, zesty kick that brightens the filling.
- All-purpose flour: Helps the sweet potato mixture set up perfectly when baked.
- Whipped cream (optional): A tall, airy dollop adds lightness on top—especially if you love contrast.
- Chopped pecans (optional): For a crunchy, toasty garnish that pairs beautifully with sweet potato desserts.
How to Make Sweet Potato Cheesecake Pie
Step 1: Prepare Your Pie Crust
Begin by preheating your oven to 350°F. Set your pie crust in a 9-inch pie dish—homemade or store-bought, whichever calls to you more. The crust is your foundation, so be sure it’s pressed gently but firmly into every groove of the dish, then set it aside while you prep your fillings.
Step 2: Make the Cheesecake Layer
In a mixing bowl, beat the softened cream cheese with granulated sugar, one of the eggs, and vanilla extract until you have a silky, lump-free batter. This step is key to that luxurious, creamy base. Once smooth, carefully spread this mixture over the bottom of your pie crust; it doesn’t have to be perfect, just even.
Step 3: Prepare the Sweet Potato Filling
In a separate bowl, combine the mashed sweet potatoes, brown sugar, the remaining egg, evaporated milk, cinnamon, nutmeg, ginger, and flour. Mix until the filling is velvety smooth and all the spices are well blended—this is where your pie gets its soul-warming aroma and signature color.
Step 4: Layer and Bake
Spoon your sweet potato mixture gently over the cheesecake layer, doing your best not to disturb the bottom layer. Use a spatula or the back of a spoon to smooth it evenly to the edges. Now your Sweet Potato Cheesecake Pie is ready for the oven—bake for about 50 to 55 minutes until the edges are set and a toothpick comes out mostly clean from the center.
Step 5: Cool and Chill
Once baked, let it cool completely at room temperature (this keeps the cheesecake layer from cracking). Then, transfer the pie to the fridge and chill for at least 2 hours. Chilling not only sets the layers but intensifies the flavors, making each bite creamier and more satisfying. When ready to serve, let the pie sit out for about 10 minutes for easy slicing.
How to Serve Sweet Potato Cheesecake Pie
Garnishes
Dress up your Sweet Potato Cheesecake Pie with a generous swirl of whipped cream for cloud-like contrast, and a scattering of chopped pecans. These touches not only add delightful texture and eye-catching appeal, but they play up the rich, nutty notes of the pie. You can even sprinkle on a little extra cinnamon for that inviting, just-baked look.
Side Dishes
Pairing your pie with something simple lets its flavors shine. A cup of freshly brewed coffee or spiced chai is warming and aromatic, while a scoop of vanilla bean ice cream on the side turns it into a true Southern celebration. For a lighter option, try serving with fresh berries—raspberries or blackberries add both brightness and color contrast.
Creative Ways to Present
While a neat wedge is always lovely, you can also cut the Sweet Potato Cheesecake Pie into squares for an easy-to-eat dessert bar at parties. For individual servings, use mini tart pans to create personal pies. Don’t hesitate to drizzle with caramel or even a hint of maple syrup for a modern twist—these little touches can make your pie the talk of the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Cheesecake Pie covered with foil or plastic wrap in the fridge. It will stay fresh and fabulous for up to four days, and resting overnight can actually intensify its flavors. Be sure to keep it chilled—this protects both the cheesecake and sweet potato layers.
Freezing
If you want to make your pie even further in advance, you’re in luck: Sweet Potato Cheesecake Pie freezes wonderfully. Cool the pie completely, then wrap tightly in plastic wrap and foil. It will keep its taste and texture for up to two months. For best results, thaw overnight in the refrigerator before serving.
Reheating
This pie is best served chilled or at room temperature, but if you prefer it slightly warm, gently reheat individual slices in the microwave for 10–15 seconds. Avoid reheating the entire pie in the oven, as this can make the crust soggy and affect the creamy layers. Let it sit out for a few minutes for perfect slicing and serving.
FAQs
Can I use canned sweet potatoes for the sweet potato layer?
Absolutely! Canned sweet potatoes work well in a pinch—just drain and mash them thoroughly before mixing. Make sure to taste for sweetness, as canned varieties can vary.
Is it possible to make this pie gluten-free?
Of course! Use your favorite gluten-free pie crust, and swap the all-purpose flour in the sweet potato layer for a gluten-free flour blend. The pie turns out just as delicious and creamy.
What’s the best way to mash sweet potatoes for this recipe?
Roasted sweet potatoes yield the best flavor and texture—just scoop out the flesh and mash until silky smooth. A food processor works wonders for a perfectly velvety filling.
Can I use regular milk instead of evaporated milk?
Evaporated milk creates the richest filling, but you can substitute half-and-half or heavy cream if needed. Regular milk works, too, but the texture may be slightly lighter.
How can I prevent cracks in the cheesecake layer?
Let the pie cool slowly at room temperature after baking and avoid moving it to the fridge too soon—this helps prevent cracks by allowing the cheesecake layer to set gently.
Final Thoughts
There’s just something extra special about serving Sweet Potato Cheesecake Pie—it blends warmth, nostalgia, and a touch of elegance in every bite. This pie truly deserves a spot at your next gathering, and I can’t wait for you to share it with friends and family. Enjoy every decadent forkful!
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Sweet Potato Cheesecake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling
- Yield: 8 servings
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Description
Indulge in the perfect blend of creamy cheesecake and sweet potato goodness with this delectable Sweet Potato Cheesecake Pie. A delightful dessert that brings together the best of two worlds in a single slice.
Ingredients
Pie Crust:
1 9-inch pie crust (homemade or store-bought)
Cheesecake Layer:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Sweet Potato Layer:
1 cup cooked mashed sweet potatoes
1/2 cup brown sugar, packed
1/2 cup evaporated milk
1 large egg
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons all-purpose flour
Toppings:
Whipped cream for topping (optional)
Chopped pecans for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the crust: Place the pie crust in a 9-inch pie dish and set aside.
- Make the cheesecake layer: In a mixing bowl, beat cream cheese, granulated sugar, 1 egg, and vanilla until smooth. Spread evenly in the bottom of the pie crust.
- Prepare the sweet potato layer: In another bowl, combine sweet potatoes, brown sugar, remaining egg, evaporated milk, cinnamon, nutmeg, ginger, and flour. Mix until smooth.
- Layer the pie: Carefully spoon the sweet potato mixture over the cheesecake layer, spreading evenly.
- Bake: Bake for 50 to 55 minutes until the center is set and a toothpick inserted comes out mostly clean.
- Cool and chill: Cool completely, then chill in the refrigerator for at least 2 hours before serving.
- Top and serve: Top with whipped cream and pecans if desired.
Notes
- For an extra-rich pie, use heavy cream instead of evaporated milk.
- You can make the sweet potato filling with roasted or boiled sweet potatoes.
- Best served chilled, but allow it to sit at room temperature for 10 minutes before slicing for easier cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
