If you’re searching for a dessert that’s equal parts creamy, cozy, and utterly irresistible, let me introduce you to Sweet Potato Cheesecake Pie. This show-stopping treat marries the silky richness of classic cheesecake with the earthy sweetness of sweet potato, all nestled in a buttery graham cracker crust. It’s the kind of pie that feels both special enough for the holidays and easy enough for a weeknight splurge, with warm spices and a cloud of whipped cream that make every bite unforgettable.
Ingredients You’ll Need
What I love most about this Sweet Potato Cheesecake Pie is how simple the ingredient list is—each one truly shines and brings something wonderful to the table. From the humble sweet potato lending natural sweetness and color, to a touch of spice that gives the filling its signature warmth, every component plays a role in building deep flavor and luscious texture.
- Graham cracker crust: Whether you grab a store-bought crust or make your own, this crunchy base provides the perfect contrast to the creamy filling.
- Mashed cooked sweet potato: Roasting or boiling one medium sweet potato is enough; it adds moisture, natural sweetness, and gorgeous color.
- Cream cheese (softened): The heart of any cheesecake, this creates a rich, velvety filling that holds everything together.
- Granulated sugar: Adds classic sweetness and helps the pie set beautifully.
- Brown sugar: A touch of molasses flavor deepens the autumnal notes and balances the sweet potato.
- Large eggs: Essential for binding the filling and giving the pie that signature cheesecake texture.
- Sour cream: Brings a lovely tang and keeps the filling light and smooth.
- Vanilla extract: Enhances every flavor and ties everything together.
- Ground cinnamon: The classic spice that pairs perfectly with sweet potato and cheesecake alike.
- Ground nutmeg: Just a hint goes a long way to add warmth and depth.
- Ground ginger: Gives a subtle zing that wakes up the filling.
- Whipped cream (optional): A billowy cloud on top makes each slice feel extra celebratory.
How to Make Sweet Potato Cheesecake Pie
Step 1: Prepare Your Oven and Ingredients
Begin by preheating your oven to 350°F. This gives you plenty of time to gather all your ingredients and ensure your cream cheese is nicely softened for easy mixing. If you’re starting with a whole sweet potato, cook it ahead of time—either by roasting or boiling—then mash it until smooth and free of lumps.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s creamy and completely smooth. Add your mashed sweet potato, both sugars, cinnamon, nutmeg, and ginger. Keep mixing until everything is beautifully blended and the color turns a lovely pale orange. This step is where the magic happens, as the spices and sweet potato infuse the base with flavor.
Step 3: Incorporate Eggs, Sour Cream, and Vanilla
Now, add the eggs one at a time, mixing well after each addition to ensure a silky, even texture. Pour in the sour cream and vanilla extract, then blend until your filling is velvety and uniform. The mixture should be pourable but not runny, with no streaks of cream cheese remaining.
Step 4: Assemble and Bake the Pie
Pour the luscious filling into your prepared graham cracker crust. Use a spatula to smooth the top, making sure it’s level for even baking. Slide the pie into your preheated oven and bake for 40 to 45 minutes, until the center is set but still has a slight jiggle when gently shaken. The edges may puff slightly—don’t worry, that’s a good sign!
Step 5: Cool and Chill
Once baked, remove your Sweet Potato Cheesecake Pie from the oven and let it cool to room temperature on a wire rack. This helps prevent cracks and ensures the filling sets just right. After it’s cooled, transfer the pie to the refrigerator and chill for at least 4 hours, or overnight if you can wait. This rest time is key for the best texture and flavor.
How to Serve Sweet Potato Cheesecake Pie
Garnishes
A generous swirl of whipped cream is the classic topping for Sweet Potato Cheesecake Pie, but don’t be afraid to get creative. Try a light dusting of cinnamon or nutmeg, or even a sprinkle of toasted pecans for crunch. If you’re feeling festive, a drizzle of maple syrup or caramel sauce makes each slice downright decadent.
Side Dishes
This pie stands beautifully on its own, but if you want to round out a holiday dessert table, serve it alongside a fresh fruit salad or a scoop of vanilla ice cream. A mug of hot coffee or chai pairs wonderfully with the warm spices, making every bite feel extra cozy.
Creative Ways to Present
For a fun twist, try serving Sweet Potato Cheesecake Pie in individual mason jars for a portable treat, or cut it into elegant bars for a party platter. You can even layer crumbled pie with whipped cream in parfait glasses for an eye-catching dessert that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Cheesecake Pie tightly covered in the refrigerator. It will stay fresh for up to 4 days, and the flavors often deepen and improve as it sits. Just be sure to keep it chilled so the filling maintains its creamy texture.
Freezing
Yes, you can freeze Sweet Potato Cheesecake Pie! Wrap the pie (or individual slices) securely in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving, and add your whipped cream or garnishes just before enjoying.
Reheating
While this pie is best served cold or at room temperature, you can gently warm individual slices in the microwave for 10 to 15 seconds if you like it slightly warmed through. Just be careful not to overheat, as the texture is at its best when cool and creamy.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to use pure canned sweet potato (not pie filling), and drain any excess liquid before measuring and mixing. It’s a great shortcut when you’re short on time.
What if I don’t have sour cream?
No worries—plain Greek yogurt makes a perfect substitute for sour cream in this recipe. It gives the same tang and creaminess that makes the filling so luscious.
How do I know when the cheesecake pie is done baking?
The pie is ready when the edges are set but the center jiggles slightly when gently shaken. It will continue to firm up as it cools. Avoid overbaking to keep that creamy texture!
Can I make Sweet Potato Cheesecake Pie ahead for a party?
Definitely! In fact, making it a day ahead gives the flavors time to meld and makes for an even better dessert. Just chill in the fridge until you’re ready to serve.
What’s the best way to get smooth, lump-free filling?
Make sure your cream cheese and mashed sweet potato are both at room temperature before blending. Beat the cream cheese really well before adding anything else, and don’t rush the mixing process—smoothness is key for a perfect cheesecake pie!
Final Thoughts
If you’re ready to fall in love with a new dessert, give this Sweet Potato Cheesecake Pie a try. Every bite is a delicious reminder of why sweet potatoes and cheesecake are a match made in heaven. Share it with friends and family, and I promise you’ll be making it long after the holidays are over!
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Sweet Potato Cheesecake Pie Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
This Sweet Potato Cheesecake Pie combines the creamy texture of cheesecake with the warm, comforting flavors of sweet potato and spices. Encased in a buttery graham cracker crust, it’s a perfect fall dessert that’s both rich and satisfying, ideal for holidays or any special occasion.
Ingredients
Crust
- 1 prepared 9-inch graham cracker crust
Filling
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
Topping (optional)
- Whipped cream
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the pie.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the mashed sweet potato, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Beat together until well combined and smooth.
- Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to maintain a smooth texture.
- Mix Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until fully blended, achieving a creamy and consistent filling.
- Fill Crust: Pour the prepared filling into the graham cracker crust. Use a spatula to smooth the surface evenly.
- Bake: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the center is just set and has a slight jiggle.
- Cool: Remove the pie from the oven and allow it to cool to room temperature on a wire rack.
- Chill: Refrigerate the pie for at least 4 hours or overnight to firm up and develop flavors.
- Serve: Optionally, top with whipped cream before slicing and serving for an extra touch of indulgence.
Notes
- You can make your own graham cracker crust or use a store-bought crust for convenience.
- For extra flavor, try adding a pinch of ground cloves or allspice to the filling spices.
- This pie tastes best when chilled overnight to allow flavors to meld.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use medium-sized sweet potatoes for consistent texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
