Sweet Potato Cheesecake Pie

A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 23 mins
• Total Time: 1 hr 53 mins
• Calories: 546 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• 1 teaspoon ground ginger
• 2 sweet potatoes, peeled and cubed
• 1 (8 ounce) package cream cheese, at room temperature
• 1 vanilla bean
• 2 (3 ounce) packages cream cheese, at room temperature
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup unsalted butter
• 0.33333334326744 cup brown sugar
• 1.5 cups whole pecans
• 6.5 tablespoons all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Pour pecans into a blender; grind into a meal.

Step 3

Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.

Step 4

Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.

Step 5

Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.

Step 6

Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.

Step 7

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.

Step 8

Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.

Step 9

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.

Step 10

Pour cream cheese mixture into the cooled crust.

Step 11

Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.