The ultimate sweet potato dessert
As the seasons change and autumn arrives in all its glory, it's the perfect time to indulge in a delightful fall-inspired treat. This year, the viral dessert trend captivating taste buds everywhere is the mouthwatering sweet potato cheesecake pie. Combining the best of two beloved desserts, the creamy goodness of cheesecake meets the comforting flavors of classic sweet potato pie. Prepare to be amazed by this indulgent creation that, despite its impressive impact, is easier to make than you may think. Join me as I share my adaptation of this beloved recipe!
The Perfect Fusion of Flavors: Imagine a velvety smooth cheesecake infused with the warm, earthy goodness of sweet potatoes. Each decadent bite is a harmonious symphony of textures and tastes that will leave you craving more. The creamy cheesecake filling perfectly complements the rich sweetness of the sweet potatoes, creating a dessert experience that is five-star worthy.
A Surprisingly Easy-to-Make Dessert: While the flavors of this dessert masterpiece may seem complex, fear not, for this recipe is simpler than you might anticipate. With a few key ingredients and straightforward techniques, you'll have a sweet potato cheesecake pie that will impress both your taste buds and your guests. Let's dive into the steps involved in creating this unforgettable confection.
*This recipe makes 2 deep dish pies.
Ultimate Sweet Potato Cheesecake
Ingredients
For the Pie Crusts:
2 deep dish pre-made pie crusts
Or my pie crust recipe
For the Cheesecake Mixture:
3 (8 oz) packages of cream cheese, at room temperature
3 large eggs, at room temperature
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup sour cream
For the Sweet Potato Mixture:
4 to 5 sweet potatoes or yams (Approximately 2 cups)
2 large eggs, at room temperature
3/4 cup granulated sugar
1 cup sweetened condensed milk
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup butter, melted
Directions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cheesecake filling
In a mixing bowl, cream the blocks of cream cheese until smooth and creamy.
Add in the eggs, one at a time, mixing well after each addition.
Pour in the granulated sugar, vanilla extract, and 1/4 cup of sour cream.
Mix again until all the ingredients are just combined and the mixture is smooth.
Set aside the cheesecake mixture in the refrigerator while you prepare the sweet potato mixture.
Sweet Potato filling
In a large bowl, combine the mashed sweet potatoes or yams with the melted butter.
Add the eggs, granulated sugar, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg.
Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
Assembling the pies
Take out your frozen pie crusts or follow my pie crust recipe to prepare the crusts.
Blind baking crust is optional and a personal preference.
Divide the cheesecake mixture equally between the two pie crusts, leaving some for the topping.
Evenly distribute the sweet potato filling on top of the cheesecake layer in both crusts.
Use the remaining cheesecake mixture to create a decorative topping layer on each pie.
Place the pies in the preheated oven and bake for 35 to 40 minutes until the filling is set and the crust is golden.
Once baked, remove the pies from the oven and let them cool completely at room temperature.
Once cooled, transfer the pies to the refrigerator and refrigerate for at least 6 hours or overnight.
When fully chilled and set, slice and enjoy your delicious Ultimate Sweet Potato Cheesecake Pies!