Sweet Potato Cheesecake Pie

sweet potato cheesecake pie
Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 8 Servings

This sweet potato cheesecake pie is a snap to make and bake. 

The rich and delicious sweet potato cheesecake filling is baked in the included homemade crust or use a ready-made purchased graham cracker crust.

Top this great tasting spiced sweet potato dessert with a dollop of sweetened whipped cream or maple whipped cream and a generous sprinkling of cinnamon sugar.

This cheesecake pie may also be made with pumpkin or butternut squash puree in place of the sweet potato puree.

What You'll Need

  • For the Graham Cracker Crust:
  • 1 1/2 cups finely crushed graham cracker crumbs (about 20 graham cracker squares)
  • 1/3 cup butter (melted)
  • 1/4 cup granulated sugar
  • For the Sweet Potato Cheesecake Pie Filling:
  • 16 ounces cream cheese (softened)
  • 1/2 cup sweet potato puree
  • 2/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 9-inch graham cracker crust
  • Optional: whipped cream and cinnamon sugar

How to Make It

Heat the oven to 350 F.

Graham Cracker Crust

  1. Combine the graham cracker crumbs with the melted butter and granulated sugar. Pat the mixture into the bottom and up the sides of a 9-inch pie plate.
  2. Bake in the preheated oven for 10 minutes. Remove to a cooling rack.

Prepare the Filling

  1. In a mixing bowl with an electric mixer, beat the cream cheese until light.
  2. Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg.
  1. Beat in the eggs until smooth and well blended.
  2. Spoon sweet potato cheesecake filling into the graham cracker crust.
  3. Bake in the preheated 350 F oven for 40 to 45 minutes, or until the pie filling is set.
  4. Cool the pie on a cooling rack.
  5. Cover and refrigerate until serving time.
  6. Serve this pie with sweetened whipped cream or whipped topping. Sprinkle with a little cinnamon sugar, if desired.
  7. Store leftovers in the refrigerator. See freezer instructions below.

Expert Tips

Cookie crumbs may be used in place of graham cracker crumbs. Crush 21 to 24 gingersnaps for a gingersnap crust or about 32 vanilla wafers for a vanilla wafer crust.

This pie may be frozen. Place the pie on a baking sheet and freeze until solid. Wrap the pie in plastic wrap, and then place it in a food storage bag. Label with the name and date. Freeze for up to 6 months.  

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Sweet Potato Pecan Pie This sweet potato pie offers the best of both worlds. If you can't decide on a sweet potato or pecan pie, bake this one.

Southern Sweet Potato Pie With Optional Marshmallow Topping

Nutritional Guidelines (per serving)
Calories 530
Total Fat 33 g
Saturated Fat 18 g
Unsaturated Fat 9 g
Cholesterol 191 mg
Sodium 353 mg
Carbohydrates 51 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)