If you’re looking for a dessert that’s as stunning as it is scrumptious, Sweet Potato Cheesecake Pie is going to sweep you off your feet. Imagine the creamy tang of cheesecake cozily layered beneath a velvety spiced sweet potato topping, all nestled inside a flaky pie crust. This treat brings together everything we love about cheesecake and classic sweet potato pie—making it impossible not to want a second slice. Whether you’re sharing it at a holiday feast or sneaking a slice for breakfast, Sweet Potato Cheesecake Pie always feels like a celebration.
Ingredients You’ll Need
It’s wonderful how just a handful of ingredients can transform into something truly special. For Sweet Potato Cheesecake Pie, each component plays an important role in building layers of flavor, texture, and color that make this dessert irresistible.
- Pie crust (1 9-inch, unbaked): This is your delicious foundation—go store-bought for ease or homemade for an extra personal touch.
- Cream cheese (8 oz, softened): The key to that silky, tangy cheesecake layer; let it come to room temperature for the creamiest results.
- Granulated sugar (1/2 cup): Adds sweetness and helps cream the cheesecake layer until smooth.
- Large eggs (2): Essential for structure and for binding both the cheesecake and sweet potato layers.
- Vanilla extract (1 teaspoon): A little bit brings out all the warm, rich notes in the pie.
- Mashed cooked sweet potato (1 cup): The star of the show; roast, boil, or use canned puree for convenience.
- Brown sugar (1/3 cup, packed): Deepens the pie’s flavor with rich caramel notes in the sweet potato layer.
- Cinnamon (1/2 teaspoon): Classic spice that gives this pie a cozy, comforting aroma.
- Ground nutmeg (1/4 teaspoon): Adds a subtle warmth and complexity to each bite.
- Ground ginger (1/4 teaspoon): For a subtle zing that wakes up the flavor profile.
- Evaporated milk (1/4 cup): Brings creaminess and blends the sweet potato layer just right.
How to Make Sweet Potato Cheesecake Pie
Step 1: Get Ready to Bake
Start by preheating your oven to 350°F. This is a great time to let your cream cheese soften on the counter if you haven’t done so already. Once you’ve got your ingredients out, unroll or press the pie crust into your pie plate, smoothing out any bumps—this pie is all about those beautiful, clean layers!
Step 2: Make the Cheesecake Layer
In a medium bowl, beat the softened cream cheese together with the granulated sugar using a hand mixer or sturdy whisk. Mix until silky smooth and a bit fluffy. Add one of the eggs and the vanilla extract, mixing well so everything is well blended and creamy. Spread this luscious cheesecake mixture evenly onto the bottom of your unbaked pie crust.
Step 3: Create the Sweet Potato Layer
In a second bowl, add your mashed sweet potato, brown sugar, the remaining egg, cinnamon, nutmeg, ground ginger, and evaporated milk. Whisk everything together until you have a velvety, pourable filling that smells wonderfully autumnal. This layer adds rich flavor and a beautiful golden color to your Sweet Potato Cheesecake Pie.
Step 4: Layer and Assemble
Carefully spoon the sweet potato mixture on top of the cheesecake layer, spreading it gently all the way to the edges. The goal is not to disturb the creamy cheesecake underneath, so try to be gentle—using an offset spatula or the back of a spoon can help keep things nice and tidy.
Step 5: Bake to Perfection
Slide your assembled pie into the oven and bake for 50 to 55 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle more than a custard), and the crust is a deep golden brown. Let the pie cool completely on a wire rack. Then, refrigerate it for at least two hours—this chilling not only sets the layers but also makes each slice beautifully clean and defined.
How to Serve Sweet Potato Cheesecake Pie
Garnishes
The finishing touch always counts! Try a generous swirl of fresh whipped cream and a sprinkle of cinnamon for that bakery-style flourish. If you’re feeling festive, a few toasted pecans or a drizzle of caramel sauce will take your slice of Sweet Potato Cheesecake Pie straight to showstopper territory.
Side Dishes
This pie plays beautifully with classic holiday sides. Offer it alongside fresh berries to bring a burst of tartness, or pair with a scoop of vanilla ice cream for dreamy contrast. Even a mug of hot coffee or spiced chai can make each bite feel extra cozy.
Creative Ways to Present
Why not slice your Sweet Potato Cheesecake Pie into elegant wedges and plate each on a drizzle of caramel or berry sauce? For parties, try cutting smaller squares rather than wedges—mini servings make it easy for guests to sample several desserts, and those clean layers look just gorgeous on a platter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Cheesecake Pie covered in the fridge, ideally in an airtight container or tightly wrapped with plastic wrap. It’ll stay fresh and delicious for up to four days—if it lasts that long without vanishing!
Freezing
To freeze, wrap the pie (whole or slices) tightly in plastic and then foil. Thaw overnight in the fridge before serving. A quick note: while freezing won’t impact flavor, it might slightly alter the cheesecake’s texture, but it’ll still taste fantastic.
Reheating
If you prefer your pie slightly warm, pop individual slices in the microwave for 10–15 seconds or gently warm in a low oven. Just be careful not to overheat, as both cream cheese and custard pies are best enjoyed either cold or just slightly warmed.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works great for Sweet Potato Cheesecake Pie. Just be sure to use unsweetened puree and drain off any excess liquid for the best texture.
What’s the best way to mash cooked sweet potatoes?
After boiling or roasting, let your sweet potatoes cool a bit, then mash them thoroughly with a potato masher or fork until smooth—no lumps allowed! This ensures your pie filling has that dreamy, custard-like consistency.
Can I make this pie gluten-free?
Yes, simply swap in a gluten-free pie crust. The filling is naturally gluten-free, so you can enjoy Sweet Potato Cheesecake Pie without worry if you have a gluten sensitivity.
Do I need to blind-bake the pie crust?
No blind-baking is necessary for this recipe since the filling bakes low and slow, giving the crust time to cook through perfectly. For crispier results, though, you can par-bake the crust for a few minutes before filling.
How long should I chill the pie before slicing?
It’s best to refrigerate Sweet Potato Cheesecake Pie for at least 2 hours, though overnight yields the cleanest, firmest slices. Chilling lets the layers set and meld for that signature presentation.
Final Thoughts
There’s something irresistibly homey and crowd-pleasing about a slice of Sweet Potato Cheesecake Pie—it’s the kind of treat that sparks big smiles at the table. With its perfect balance of creaminess, spice, and sweetness, this pie deserves a spot at every festive gathering. Give it a try, and I have a feeling you’ll be making it again and again!
Print
Sweet Potato Cheesecake Pie Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of sweet potato pie and creamy cheesecake with this scrumptious Sweet Potato Cheesecake Pie. A perfect treat for any occasion!
Ingredients
Pie Crust:
- 1 9-inch pie crust (unbaked)
Cheesecake Layer:
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Sweet Potato Layer:
- 1 cup mashed cooked sweet potato
- 1/3 cup brown sugar (packed)
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup evaporated milk
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare Cheesecake Layer: In a medium bowl, beat cream cheese and granulated sugar until smooth. Add one egg and vanilla extract, mix well.
- Assemble Pie: Spread the cheesecake mixture over the pie crust. In another bowl, mix sweet potato, brown sugar, egg, spices, and milk.
- Bake: Carefully spoon the sweet potato layer over the cheesecake layer. Bake for 50–55 minutes until set.
- Cool and Chill: Cool the pie on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- Top with whipped cream and cinnamon before serving for extra flavor.
- This pie can be made a day ahead and stored in the fridge.
- Use canned sweet potato puree for convenience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
