Delectable Sweet Potato Cheesecake Pie

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Place the prepared pie crust into a 9-inch pie dish and set aside.
2. Prepare the Sweet Potato Filling
   In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
3. Make the Cheesecake Layer
   In another bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, then mix until fully combined and silky.
4. Assemble the Pie
   Pour the sweet potato filling into the prepared pie crust and spread evenly.
5. Add the Cheesecake Layer
   Carefully spoon the cheesecake mixture over the sweet potato layer. You can spread it evenly or swirl the two layers slightly with a knife for a marbled effect.
6. Bake the Pie
   Place the pie in the oven and bake for 45–50 minutes, or until the center is mostly set but still slightly soft.
7. Cool the Pie
   Remove from the oven and allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours so the cheesecake layer can fully set.
8. Garnish and Serve
   Top with whipped cream and a sprinkle of cinnamon or nutmeg before slicing and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8 slices
Difficulty Level: Medium

Variations & Substitutions

• Use a graham cracker crust instead of traditional pie crust for a cheesecake-style base.
• Add ½ teaspoon pumpkin spice to the sweet potato mixture for deeper fall flavor.
• Drizzle caramel sauce over the top before serving for extra richness.
• Replace evaporated milk with heavy cream or coconut milk for a different texture.

Serving Suggestions