Description
This Sweet Potato Cheesecake Pie combines the creamy texture of cheesecake with the warm, comforting flavors of sweet potatoes and spices. Featuring a graham cracker crust and a rich filling enhanced with cinnamon, nutmeg, and ginger, this dessert is perfect for fall gatherings or any time you want a luscious, seasonal treat.
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 Garnish
- Whipped cream
- Ground cinnamon or nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan to prepare for the crust.
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and the melted unsalted butter. Press this mixture firmly and 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. Remove from oven and allow it to cool completely.
- Prepare the Filling: In a large mixing bowl, beat softened cream cheese until smooth. Add the mashed cooked sweet potatoes, granulated sugar, and brown sugar, mixing thoroughly until well combined. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract and the spices—cinnamon, nutmeg, ginger, and salt—until the filling is evenly flavored.
- Fill the Crust: Pour the sweet potato and cream cheese filling into the cooled graham cracker crust, spreading it out evenly and smoothing the top surface.
- Bake: Place the filled pie in the oven and bake for 45-50 minutes. The center should be mostly set but retain a slight jiggle. Once baked, turn off the oven and leave the pie inside with the door slightly ajar for 1 hour to cool gently.
- Chill: After cooling in the oven, transfer the pie to the refrigerator and chill for at least 4 hours or overnight to develop full flavor and firm texture.
- Serve: Before serving, garnish the pie with whipped cream and a dusting of ground cinnamon or nutmeg for an extra touch of flavor and presentation.
Notes
- For best results, use sweet potatoes that are thoroughly cooked and mashed to a smooth consistency.
- Allowing the pie to cool slowly in the oven helps prevent cracking on the surface.
- The pie can be made a day in advance to enhance flavor development and convenience.
- Store leftovers covered tightly in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs.
