Sweet Potato Cheesecake Pie Recipe

The Sweet Potato Cheesecake Pie is a feast for your senses: imagine a silky, spiced cheesecake snuggled in flaky pie crust, blending the best of two classic desserts. This showstopper combines the earthy sweetness of sweet potatoes with luscious cream cheese, kissed with cinnamon, nutmeg, and ginger. Every bite has a dreamy creaminess and the subtle, warm flavor of autumn, all finished with—if you like—a proud dollop of whipped cream. Whether for a holiday or any cozy afternoon, this pie quickly becomes the highlight of the dessert table.

this Recipe

Ingredients You’ll Need

There’s truly nothing complicated here, just a handful of essentials that all have their moment to shine. Each ingredient in this Sweet Potato Cheesecake Pie brings something incredible, from color to texture to that unmistakable homemade flavor you can never get from a store.

• Unbaked 9-inch pie crust: A ready-to-fill buttery base holds everything together, so you can focus on an irresistible filling.
• Mashed cooked sweet potato (1 cup): This adds natural sweetness, a sunny hue, and velvety texture—make sure it’s super smooth for the dreamiest pie!
• Cream cheese (8 oz, softened): The star for that signature cheesecake tang; let it come fully to room temperature for the best results.
• Granulated sugar (1/2 cup): Lends just enough sweetness to round out the flavors.
• Brown sugar (1/4 cup): A little extra caramel-like depth, blending perfectly with the sweet potatoes.
• Large eggs (2): These bind the filling and give it that cheesecake structure.
• Sour cream (1/3 cup): Adds a gentle tang and helps make the filling custardy and smooth.
• Heavy cream (1/4 cup): Provides richness and that true cheesecake silkiness.
• Vanilla extract (1 1/2 teaspoons): Warms up the flavors and enhances every note in the pie.
• Ground cinnamon (1 teaspoon): Gives spicy warmth that makes each bite taste like autumn.
• Ground nutmeg (1/2 teaspoon): Adds a fragrant, almost mysterious layer that’s so inviting.
• Ground ginger (1/4 teaspoon): Just a subtle zip that perks up the other spices beautifully.
• Salt (1/4 teaspoon): Balances the sweetness and pulls all the flavors together.
• Whipped cream (optional, for serving): The ultimate finishing touch for cloud-like decadence.

How to Make Sweet Potato Cheesecake Pie

Step 1: Prepare for Baking

Start by preheating your oven to 350°F (175°C), so it’s ready to bring your Sweet Potato Cheesecake Pie to glorious life. While the oven warms up, ensure your cream cheese is completely softened and your sweet potato mash is ultra-smooth—if you’re short on time, canned sweet potato puree does the trick wonderfully.

Step 2: Whip the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until it’s decadently smooth, free from any lumps. Taking a couple of extra minutes here pays off later, giving your pie that impossibly creamy texture with zero grit.

Step 3: Mix in the Sweet Potato and Sugars

Add your beautiful mashed sweet potato along with the granulated and brown sugars to the bowl. Beat well until the mixture is fully combined and strikingly orange—this is where the pie begins to look and smell irresistible!

Step 4: Add the Eggs

To keep things silky, add the eggs one at a time, mixing thoroughly after each. This ensures the filling holds together while staying luxuriously smooth, just like the best cheesecake.

Step 5: Blend in Creams, Spices, and Flavorings

Stir in the sour cream, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat everything together until the mixture is creamy, dreamy, and flecked with cozy spices—don’t forget to scrape down the sides for a beautifully uniform batter.

Step 6: Assemble and Bake

Pour the velvety filling into your unbaked pie crust, smoothing the top with a spatula. Pop the pie into the preheated oven and bake for 45 to 50 minutes, until the center is just set and the edges have gently puffed. Resist over-baking for that signature creamy center.

Step 7: Cool and Chill

Remove the Sweet Potato Cheesecake Pie from the oven and let it cool at room temperature for about an hour. It’s then time for a chill in the fridge for at least 4 hours or overnight—this crucial step lets the flavors meld and the texture set to perfection.

How to Serve Sweet Potato Cheesecake Pie

Garnishes

A billowy mound of whipped cream is always a winner—it complements the spices and adds an extra dose of decadence. For an easy flourish, sprinkle on a dusting of cinnamon, a shaving of white chocolate, or even a drizzle of caramel sauce if you’re feeling fancy.

Side Dishes

Serve your Sweet Potato Cheesecake Pie after a hearty fall meal, perhaps with a hot cup of spiced chai or freshly brewed coffee. A scoop of vanilla ice cream on the side can turn dessert into an all-out celebration!

Creative Ways to Present

Slicing your pie into clean wedges is classic, but you can also cut small squares for a potluck or holiday tray. Try serving in mini tart shells for adorable, individually portioned desserts—a great way to impress guests at gatherings!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Sweet Potato Cheesecake Pie tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh and fabulous for up to 4 days, making it perfect for prepping ahead or savoring over several days.

Freezing

Want to save some pie for a future treat? The baked and chilled pie freezes beautifully! Simply wrap individual slices or the whole pie securely and freeze for up to 2 months. Thaw overnight in the fridge and enjoy as if it were freshly baked.

Reheating

While this pie is most delightful chilled or at room temperature, you can gently warm slices in the microwave for 10-15 seconds if you prefer a cozier bite. Avoid reheating the entire pie to prevent the crust from getting soggy.

FAQs

Can I use canned sweet potato instead of fresh?

Absolutely! Canned sweet potato puree is a fantastic time-saver. Just make sure it’s pure sweet potato with no added sugar or seasonings, and mash it well if needed to keep your Sweet Potato Cheesecake Pie silky.

Can I make the pie a day ahead?

Definitely—this dessert is perfect for making ahead! The flavors deepen and the texture improves as it chills, so feel free to prepare your Sweet Potato Cheesecake Pie the night before serving.

What’s the best way to get a smooth filling?

Let your cream cheese come to room temperature and ensure your sweet potato is thoroughly mashed. Be patient when beating the filling: a few extra minutes yields a perfectly smooth, luscious result.

Can I swap out the spices?

Of course! Adjust the cinnamon, nutmeg, or ginger to your liking, or add a pinch of cloves or allspice for a different twist. Make it your signature version of Sweet Potato Cheesecake Pie!

Is this pie best served cold or warm?

It’s truly best chilled, just like a classic cheesecake, which allows the filling to set beautifully. But a slice at room temperature (or warmed a tad for comfort) tastes wonderful too.

Final Thoughts

I hope you’re as excited as I am to make this Sweet Potato Cheesecake Pie! Every forkful is pure delight—impossibly creamy, brimming with cozy spice, and just perfect for sharing with loved ones. Give it a try and watch it become a new favorite at your table.

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