Sweet Potato Cheesecake Pie - Master Cookbook Recipe # 475

Name: Sweet Potato Cheesecake Pie - Master Cookbook Recipe # 475
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cups Cooked sweet potatoes (mashed); 8 oz. Cream cheese (room temperature); 1/4 cup Salted butter (room temperature); 3/4 cup Brown sugar (packed); 3/4 cup Granulated sugar; 3 large Eggs; 1/2 cup Milk or whipping cream; 1/2 tsp Cinnamon; 1/4 tsp Nutmeg (optional); 1/4 tsp Salt; 1 9-inch unbaked pie shell

This recipe blends the silky texture of a classic sweet potato pie with the rich, tangy indulgence of cheesecake. It’s a perfect centerpiece for any holiday table!

This is recipe #475 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 50 minTotal time: 1 hr 10 min

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Ingredients

2 cups Cooked sweet potatoes (mashed)
8 oz. Cream cheese (room temperature)
1/4 cup Salted butter (room temperature)
3/4 cup Brown sugar (packed)
3/4 cup Granulated sugar
3 large Eggs
1/2 cup Milk or whipping cream
1/2 tsp Cinnamon
1/4 tsp Nutmeg (optional)
1/4 tsp Salt
1 9-inch unbaked pie shell

Instructions

Prep the Potatoes: Using a whisk attachment, beat the cooked sweet potatoes until they are smooth and creamy. Set these aside.
Cream the Base: In your mixer, combine the cream cheese, butter, brown sugar, granulated sugar, and salt. Beat together until the mixture is light and fluffy.
Combine: Add the eggs, the reserved sweet potatoes, milk (or cream), cinnamon, and nutmeg. Whisk thoroughly until the batter is well-combined and velvety.
Bake: Pour the filling into the unbaked pie shell. Bake at 325°F for approximately 50 minutes, or until the center is set.
Cool: Allow the pie to cool completely before slicing to ensure the cheesecake layer sets perfectly.

Notes

Tammy's Tips: If you want an extra-smooth texture, you can run your mashed sweet potatoes through a ricer or sieve before adding them to the mixer!