A Perfect Fusion of Silky Cheesecake & Classic Sweet Potato Pie

🟫 Introduction

If you love Sweet Potato Pie and you adore cheesecake, this dessert brings you the best of both worlds. Sweet Potato Cheesecake Pie is a luxurious fusion of two iconic desserts—traditional Southern sweet potato pie and creamy New York–style cheesecake. This recipe blends the comforting flavors of mashed sweet potatoes, warm spices, vanilla, and brown sugar with the silky richness of cream cheese, creating a dessert that’s smooth, velvety, and absolutely unforgettable.

This pie offers layers of texture and flavor: a buttery pie crust, a smooth cheesecake layer, and a rich, spiced sweet potato mixture that bakes into the cheesecake, creating a marbled effect that looks as beautiful as it tastes. Whether served at Thanksgiving, Christmas, Sunday dinner, or a cozy night at home, this dessert always steals the show.

It’s the perfect upgrade to a holiday classic—familiar and nostalgic, yet elevated with deep creaminess. Each slice delivers sweetness, spice, and a creamy, custard-like finish that keeps everyone coming back for seconds. This is the kind of dessert that becomes a family tradition.

🥣 Ingredients

For the Pie Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream (optional for extra creaminess)

For the Sweet Potato Layer:

• 1 ½ cups mashed cooked sweet potatoes (fresh or canned)
• ¾ cup granulated sugar or light brown sugar
• 2 large eggs
• ½ cup evaporated milk (or heavy cream)
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger (optional)
• ¼ teaspoon salt

👩‍🍳 Preparation

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish and set aside.

Step 2: Make the Cheesecake Layer

In a medium bowl, beat the cream cheese until smooth.
Add the sugar and mix until creamy.
Beat in the egg, vanilla, and sour cream (if using) until smooth.

Pour the cheesecake mixture into the pie crust and spread evenly.

Step 3: Prepare the Sweet Potato Mixture

In a large bowl, combine the mashed sweet potatoes, sugar, eggs, evaporated milk, melted butter, vanilla, spices, and salt.
Whisk until completely smooth with no lumps.

Step 4: Add Sweet Potato Layer on Top

Carefully spoon the sweet potato mixture over the cheesecake layer.
Pour slowly so the layers don’t mix too much. A gentle swirl is fine and creates a pretty pattern.

Step 5: Bake

Bake at 350°F for 55–65 minutes, or until the center is set and no longer jiggly.

If the edges are browning too fast, tent with foil.

Step 6: Cool Completely

Let the pie cool at room temperature for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to set the cheesecake properly.

🧑‍🍳 Variations

Sweet Potato Pecan Cheesecake Pie

Top with candied pecans before serving.

Caramel Sweet Potato Cheesecake Pie

Drizzle salted caramel sauce over each slice.

Spiced Maple Version

Replace some sugar with pure maple syrup for a deeper flavor.

Gingersnap Crust

Swap the pie crust with crushed gingersnap cookies + melted butter for a festive twist.

Brown Sugar Cinnamon Cheesecake Layer

Add 2 tbsp brown sugar + a pinch of cinnamon to the cheesecake mixture.

🍳 Cooking Note

• Make sure sweet potatoes are mashed smoothly to avoid lumps in the cheesecake.
• Using room-temperature cream cheese prevents a grainy filling.
• Allowing the pie to chill overnight gives the best texture.
• If the top cracks, don’t worry—whipped cream covers it beautifully.

🍽️ Serving Suggestions

Serve Sweet Potato Cheesecake Pie:

• Cold, straight from the fridge (best texture)
• With whipped cream
• Topped with cinnamon or nutmeg
• With toasted pecans for crunch
• With a drizzle of caramel or maple syrup
• With vanilla ice cream on the side for a luxurious treat

Perfect for:

• Thanksgiving
• Christmas
• Fall gatherings
• Sunday dinner dessert
• Potlucks and celebrations

💡 Tips

• Pat cooked sweet potatoes dry—excess water affects texture.
• Don’t overmix the batter; air bubbles can cause cracks.
• Always bake the pie in the lower-middle oven rack for even browning.
• Let the pie cool slowly to prevent the cheesecake layer from cracking.
• Use real evaporated milk or heavy cream for creamy richness.

⏱ Prep Time: 20 minutes

🔥 Cooking Time: 1 hour

⏳ Total Time: About 1 hour 20 minutes + chilling

📊 Nutritional Information (approx. per slice)

Calories: 385
Protein: 6 g
Sodium: 210 mg

❓ FAQs

1. Can I make this pie ahead of time?

Yes! It actually tastes best when chilled overnight.

2. Can I use canned sweet potatoes or yams?

Absolutely—just drain well and mash until smooth.

3. Do I have to refrigerate the leftovers?

Yes, because of the cheesecake layer. Store in the fridge for up to 4 days.

4. Can I freeze Sweet Potato Cheesecake Pie?

Yes—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

5. Why is my pie too soft?

It needed longer chilling time. Cheesecake layers firm up as they cool.

🧾 Conclusion

Sweet Potato Cheesecake Pie is the ultimate dessert fusion—creamy, silky cheesecake meets warm, spiced sweet potato pie in one irresistible bite. This dessert captures all the cozy flavors of fall and the richness of a holiday cheesecake, making it perfect for celebrations or any time you want something special. With a buttery crust, smooth layers, and deep comforting flavor, this pie is sure to become a family favorite and a must-bake every fall season.

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