If you’re searching for a dessert that perfectly blends the warmth of fall spices with a creamy, dreamy texture, look no further than this Sweet Potato Cheesecake Pie Recipe. Combining the natural sweetness of cooked sweet potatoes with rich cream cheese and a spiced graham cracker crust, this pie is a delightful twist on traditional cheesecake and classic sweet potato pie. Whether you’re serving it for a holiday gathering or a cozy family dessert, the flavors in this pie create a comforting and indulgent experience that everyone will adore.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to achieving that luscious balance of flavor, texture, and beautiful color in this pie. Each component plays a vital role, from the buttery crust to the smooth, spiced filling.
- Graham cracker crumbs (1 ½ cups): Provide the perfect crunchy base with a hint of sweetness.
- Granulated sugar (1/4 cup + 1 cup): Sweetens both crust and filling without overpowering the natural flavors.
- Unsalted butter, melted (1/2 cup): Binds the crust together and adds richness.
- Mashed cooked sweet potatoes (1 cup): The star ingredient that brings natural sweetness and a velvety texture.
- Cream cheese, softened (8 oz): Creates the creamy and tangy base for the cheesecake layer.
- Brown sugar (1/2 cup): Adds depth and caramel notes to the filling.
- Large eggs (3): Provide structure and a silky consistency.
- Vanilla extract (1 teaspoon): Enhances the pie’s overall flavor with a warm, sweet aroma.
- Cinnamon (1 teaspoon): Brings a classic cozy spice that pairs beautifully with sweet potatoes.
- Nutmeg (1/2 teaspoon): Adds subtle nuttiness and complexity.
- Ginger (1/4 teaspoon): Gives a gentle zing that livens up the spiced profile.
- Salt (1/4 teaspoon): Balances sweetness and rounds out the flavors.
- Whipped cream: A luscious topping to finish your dessert perfectly.
- Ground cinnamon or nutmeg for garnish: Adds a final fragrant touch before serving.
How to Make Sweet Potato Cheesecake Pie Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease a 9-inch pie pan to ensure the crust doesn’t stick, giving you a clean and beautiful presentation after baking.
Step 2: Make the Graham Cracker Crust
In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and the melted unsalted butter. Mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the base and sides of your pie pan to form a uniform crust. Bake it in the oven for 8 to 10 minutes to set, then let it cool completely—the perfect sturdy yet tender foundation for your filling.
Step 3: Prepare the Sweet Potato Cheesecake Filling
Beat the softened cream cheese until it’s smooth and creamy, ensuring there are no lumps. Then add the mashed cooked sweet potatoes along with both sugars (granulated and brown). Mix thoroughly for a luscious texture. Next, add the eggs, one at a time, beating well after each addition to fully incorporate them. Finally, stir in the vanilla extract and the warming spices: cinnamon, nutmeg, ginger, and a pinch of salt. This combination gives the filling a beautiful depth and rich aroma.
Step 4: Assemble and Bake
Pour the prepared filling into your cooled graham cracker crust and smooth out the top with a spatula. Bake for 45 to 50 minutes. You’ll want the center to be set but still slightly jiggly — that’s the sweet spot for creamy cheesecake texture after chilling. Once baked, turn off the oven and leave the pie inside with the door ajar for one hour to cool gradually. This gentle finishing helps prevent cracks and creates a perfect, tender pie.
Step 5: Chill to Perfection
After cooling in the oven, transfer the pie to the refrigerator and chill for at least 4 hours or overnight. This crucial step allows the filling to fully set and the flavors to meld, making every slice rich, smooth, and irresistible.
How to Serve Sweet Potato Cheesecake Pie Recipe
Garnishes
The easiest way to elevate your Sweet Potato Cheesecake Pie Recipe is with a generous dollop of fresh whipped cream. A light sprinkle of ground cinnamon or nutmeg adds an inviting fragrance and a pop of color that makes the pie feel festive and special.
Side Dishes
This pie pairs wonderfully with warm beverages like spiced tea, coffee, or even a glass of sweet dessert wine. For a more substantial spread, serve alongside lightly toasted pecans or a simple green salad dressed with a tangy vinaigrette to balance the richness.
Creative Ways to Present
To wow your guests, serve individual slices on dessert plates drizzle with a caramel or maple sauce. For a fun twist, layer the cheesecake filling and crushed pecans in clear jars to create mini parfaits inspired by the Sweet Potato Cheesecake Pie Recipe’s flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie tightly covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy texture and protect the freshness of the spices and sweet potato.
Freezing
You can freeze the whole pie or individual slices by wrapping them well in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve the luscious texture and spiced flavors.
Reheating
Since this pie is best served chilled, reheating is not recommended. However, if you prefer a slightly softened slice, let it sit at room temperature for 20 to 30 minutes before enjoying. This lets the flavors bloom without losing that perfect cheesecake consistency.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be a convenient substitute. Just make sure to drain them well and mash thoroughly before mixing into the filling to avoid excess moisture.
Is this pie gluten-free?
The traditional graham cracker crust contains gluten, but you can easily swap in gluten-free graham crackers to make the Sweet Potato Cheesecake Pie Recipe gluten-free without compromising on taste.
Can I make this pie vegan?
While this recipe relies on cream cheese and eggs for its signature texture, you could experiment with vegan cream cheese and egg substitutes. Just be aware it may change the consistency and flavor slightly.
What if my pie cracks while baking?
Cracking can happen if the oven temperature is too high or if the pie cools too quickly. To help prevent this, bake at 350°F and allow the pie to cool gradually in the oven with the door slightly open.
Can I add other spices or flavors?
Absolutely! Feel free to tweak the cinnamon, nutmeg, and ginger ratios or even add a pinch of cloves or allspice to personalize the flavor profile of your Sweet Potato Cheesecake Pie Recipe.
Final Thoughts
I truly hope you enjoy making and sharing this Sweet Potato Cheesecake Pie Recipe as much as I do. It brings together so much comfort, warmth, and sweet delight in every slice. Perfect for holidays or anytime you want to impress with an easy yet elegant dessert, this pie really hits all the right notes. Give it a whirl—you’ll be so glad you did.
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Sweet Potato Cheesecake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cheesecake Pie combines the creamy richness of cheesecake with the natural sweetness and warm spices of mashed sweet potatoes, baked in a buttery graham cracker crust. Perfect for holiday gatherings or any special occasion, this pie offers a delightful twist on traditional cheesecake desserts.
Ingredients
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
For Serving
- 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 graham cracker crumbs, granulated sugar, and melted butter. Press this mixture evenly into the bottom and up the sides of the prepared pie pan. Bake the crust for 8-10 minutes until set and slightly golden. Once baked, remove from oven and let it cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the mashed cooked sweet potatoes along with granulated sugar and brown sugar, mixing well to combine. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract and all the spices: cinnamon, nutmeg, ginger, and salt.
- Fill the Crust: Pour the prepared filling into the cooled graham cracker crust, smoothing the surface evenly with a spatula.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes. The pie should be set around the edges but remain slightly jiggly in the center. Once done, turn the oven off and leave the pie inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill: After cooling in the oven, transfer the pie to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set completely and develop flavor.
- Serve: Before serving, garnish the pie with a generous dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for an added touch of warmth and decoration.
Notes
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Gradual cooling in the oven helps prevent cracks in the cheesecake.
- Use fresh spices for the best flavor impact.
- Leftovers should be refrigerated and consumed within 3-4 days.
- For an extra crunchy crust, add a handful of chopped nuts to the graham cracker mixture.
