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
Scale
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
