Sweet Potato Cheesecake Pie Recipe

Ingredients

• 3 blocks Cream Cheese (full‑fat, softened to room temperature)
• 1 cup Heavy Cream (room temperature)
• 3 large eggs Eggs (room temperature, for cheesecake filling)
• 0.75 cup Granulated Sugar (for cheesecake filling)
• 1 tablespoon Vanilla Extract (pure extract)
• 0.25 cup Sour Cream (full‑fat)
• 5 medium sweet potatoes Sweet Potatoes (cooked, peeled, mashed)
• 2 large eggs Eggs (room temperature, for sweet potato filling)
• 1 cup Granulated Sugar (for sweet potato filling)
• 0.33 cup Unsalted Butter (melted)
• 1 cup Sweetened Condensed Milk (canned)
• 1.5 teaspoons Ground Cinnamon (freshly ground if possible)
• 0.5 teaspoons Ground Nutmeg (freshly grated for best flavor)
• 6 pie shells Mini Pie Shells (4‑inch pre‑made shells)

Instructions

1. Make Cheesecake Filling

   In a large mixing bowl, combine the three blocks of softened cream cheese with the heavy cream. Beat on medium speed until smooth and creamy.

   Time: PT8M

2. Add Eggs and Flavorings to Cheesecake

   Add the three room‑temperature eggs, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 cup sour cream to the cream cheese mixture. Beat until fully incorporated and the mixture is light and airy.

   Time: PT5M

3. Chill Cheesecake Base

   Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the sweet‑potato filling.

   Time: PT2M

4. Prepare Sweet‑Potato Filling

   In a blender, add the cooked, mashed sweet potatoes, two eggs, 1 tablespoon vanilla, 1 cup white sugar, 1/3 cup melted butter, 1 cup sweetened condensed milk, 1½ teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Blend until completely smooth.

   Time: PT10M

5. Assemble Pies – First Layer

   Spoon an equal amount of the chilled cheesecake filling into the bottom of each mini pie shell. Smooth the surface with a spatula.

   Time: PT5M

6. Assemble Pies – Second Layer

   Top the cheesecake layer with the sweet‑potato filling, spreading it evenly over each pie. Use the remaining cheesecake filling to create decorative swirls or designs on top if desired.

   Time: PT5M

7. Bake the Pies

   Place the assembled pies on a baking sheet and bake in a pre‑heated oven at 350°F for 35‑40 minutes, or until the edges are set and the center is just slightly wobbling.

   Time: PT40M

   Temperature: 350°F

8. Cool and Refrigerate

   Remove the pies from the oven and let them cool on a rack to room temperature, then refrigerate for 6‑8 hours before serving.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese
• Instead of Heavy Cream: Half‑and‑half
• Instead of Eggs: Egg replacer
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vanilla Extract: Vanilla essence
• Instead of Sour Cream: Greek yogurt
• Instead of Sweet Potatoes: Pumpkin puree
• Instead of Eggs: Egg replacer
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Sweetened Condensed Milk: Evaporated milk with sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Ground Nutmeg: Mace
• Instead of Mini Pie Shells: Make your own crust

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Blender or Food Processor
• Measuring Cups and Spoons
• Spatula
• Mini Pie Pan or Muffin Tin
• Oven
• Cooling Rack
• Refrigerator
• Sieve (optional for smoothing) (optional)

Critical Steps — Do Not Skip

• Mix the cream cheese and cream until completely smooth to avoid lumps
• Blend the sweet‑potato mixture until fully pureed for a silky texture
• Do not overbake; the center should still have a slight jiggle
• Refrigerate the pies for at least 6 hours to set the cheesecake layer

Chef Tips from the Video

• For an extra caramel note, drizzle a thin layer of caramel sauce on top before the final refrigeration
• Use a small offset spatula for precise decorative swirls

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Can freeze for up to 1 month; thaw in refrigerator before serving

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Bake the pies a day ahead and keep refrigerated; they taste even better after the flavors meld
• You can freeze baked pies before the final refrigeration step; thaw overnight in the fridge

Frequently Asked Questions