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Sweet Potato Cheesecake Pie
Sweet Potato Cheesecake Pie
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Prep Time:
30 minutes
Cook Time:
83 minutes
Total Time:
293 minutes
Spiced sweet potato cheesecake in a pecan pie crust - a decadent fall dessert.
Ingredients:
  • 1.5 cups whole pecans
  • 0.33333334326744 cup brown sugar
  • 6.5 tablespoons all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter
  • 1 egg, beaten
  • 2 sweet potatoes, peeled and cubed
  • 1 (8 ounce) package cream cheese, at room temperature
  • 2 (3 ounce) packages cream cheese, at room temperature
  • 1 cup brown sugar
  • 0.5 cup sour cream
  • 1 teaspoon ground ginger
  • 1 vanilla bean
Instructions:
  • Grind pecans in a blender until they form a fine meal.
  • Combine pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt in a bowl, then rub in butter until mixture is crumbly. Drizzle beaten egg over the mixture and gently mix with a fork until dough forms.
  • Transfer the dough onto a lightly floured surface and knead it until smooth. Shape the dough into a disk, then wrap it in plastic wrap and refrigerate until firm, for at least 2 hours.
  • Preheat oven to 325°F (165°C) to create the perfect cooking environment.
  • Gently stretch dough on a floured surface to create a 10-inch crust, then place it in an 8-inch baking dish. Cover the crust with parchment paper and fill with pie weights.
  • Bake in the preheated oven for 10 to 15 minutes until the edges turn golden brown. Then transfer to a wire rack to cool the crust.
  • Set up a steamer in a saucepan, fill with water just below the steamer, and bring to a boil. Add sweet potatoes, cover, and steam until tender, about 8 to 10 minutes. Drain and mash until smooth in a bowl.
  • In a bowl, combine 8 ounces and 6 ounces of cream cheese with 1 cup of brown sugar. Use an electric mixer to beat until smooth. Add the eggs one at a time, mixing well after each addition. Stir in mashed sweet potatoes and sour cream, then add cinnamon and ginger.
  • Using a sharp knife, split the vanilla bean lengthwise. Scrape the seeds from each half with the flat side of the knife and beat them into the cream cheese mixture.
  • Spread the creamy cheese mixture onto the cooled crust.
  • Bake in the preheated oven for 1 hour until the center is set. Allow to cool to room temperature for 1 hour.

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