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
Scale
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.
