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How to Make Sweet Potato Cheesecake Pie - A Step-by-Step Guide

Sweet Potato Cheesecake Pie is a delightful twist on the classic cheesecake, combining the creamy richness of cheesecake with the comforting flavor of sweet potatoes. This indulgent dessert is perfect for the fall and winter months, when sweet potatoes are in season and the weather calls for cozy, comforting treats.

This delectable dessert features a buttery graham cracker crust, a creamy and smooth sweet potato cheesecake filling, and a luscious topping of whipped cream and pecans. T...

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Ingredients

  • 1 ½ cups whole pecans
  • ⅓ cup brown sugar
  • 6 ½ tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 egg, beaten
  • 2 sweet potatoes, peeled and cubed
  • 1 (8 ounce) package cream cheese, at room temperature
  • 2 (3 ounce) packages cream cheese, at room temperature
  • 1 cup brown sugar
  • ½ cup sour cream
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 vanilla bean

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 23 mins
  • Additional Time: 3 hrs
  • Total Time: 4 hrs 53 mins
  • Servings: 10
  • Yield: 1 9-inch cake

  • Pour pecans into a blender; grind into a meal.
  • Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
  • Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
  • Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
  • Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
  • Pour cream cheese mixture into the cooled crust.
  • Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

    • Nutrition

    546 cal.

    • Total Fat: 40g
    • Saturated Fat: 18g
    • Cholesterol: 129mg
    • Sodium: 241mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 26g
    • Protein: 8g
    • Vitamin C: 2mg
    • Calcium: 108mg
    • Iron: 2mg
    • Potassium: 389mg

    Categories

    Dessert recipes
    Cheesecake recipes
    Pie recipes
    Sweet potato recipes
    Sweet recipes