Are you ready to ditch the ordinary and dive into a world of flavor? This sweet potato cheesecake pie is the perfect answer for anyone seeking a unique and unforgettable dessert. Combining the comforting sweetness of sweet potatoes with the creamy richness of cheesecake, this recipe delivers a delightful twist on classic pie, perfect for holiday gatherings or a cozy night in. It's surprisingly easy to make, too, making it ideal for both seasoned bakers and kitchen novices looking for impressive, healthy-ish dessert recipes. Get ready to impress your friends and family with this delicious and healthy meal!
Ingredients:
For the Sweet Potato Filling:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
Instructions:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well and mash thoroughly. Stir in the granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Set aside to cool slightly.
Step 2: Make the Crust
While the sweet potatoes are cooling, prepare the crust. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar, beating until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. Be careful not to overmix.
Step 4: Assemble and Bake the Pie
Pour the cooled sweet potato filling into the cooled crust. Carefully pour the cheesecake filling over the sweet potato layer. Place the pie in a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath for even baking).
Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the cheesecake filling is set around the edges and the center is just slightly jiggly. Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely.
Cooking Tips and Variations:
- For a richer flavor, use maple syrup instead of some of the granulated sugar.
- Add a sprinkle of chopped pecans or walnuts to the crust for added crunch.
- A dash of ginger or cardamom can complement the sweet potato beautifully.
- For a vegan version, use a vegan cream cheese and your preferred plant-based milk.
- Feel free to experiment with different spices to create your own unique flavor profile.
Nutritional Information (Approximate per serving):
Calories: Approximately 350-400 (depending on crust and sweet potato variations)
This information is an estimate and can vary based on specific ingredients used.
This sweet potato cheesecake pie is a delicious and relatively healthy dessert option, offering a delightful balance of sweetness and nutrients. Enjoy this easy recipe and the compliments that will surely follow!