Description

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

Instructions

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.

Notes

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.