Sweet Potato Cream Cheese Pie

sweet potato cream cheese pie
Diana Rattray
Ratings (31)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
294 Calories
14g Fat
35g Carbs
7g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cream cheese sweet potato pie is a cheesecake-like pie made with fresh or canned pureed sweet potatoes, cream cheese, and brown sugar. The rich, creamy filling is spiced with cinnamon and nutmeg.

Use a purchased graham cracker pie crust, or make this homemade crust. This would also be delicious with a gingersnap or vanilla wafer crust.


  • 1 graham cracker pie crust (deep dish, homemade or purchased)
  • 8 ounces cream cheese (softened)
  • 1 cup mashed sweet potato
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • Dash of ground ginger to taste
  • Dash of salt to taste
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Heat the oven to 350 F.

  2. In a mixing bowl with an electric mixer, combine the softened cream cheese, mashed sweet potato, and brown and granulated sugars; beat until smooth.

  3. Blend in the flour, cinnamon, nutmeg, ginger, and salt. Beat in eggs and vanilla just until blended.

  4. Pour the sweet potato cream cheese filling mixture into the prepared pie crust.

  5. Bake the pie for 40 minutes or until the center has set. It will still jiggle slightly. Cool on a rack.

  6. Refrigerate the pie for at least 4 hours or overnight to chill thoroughly.

  7. Store leftover sweet potato cream cheese pie in the refrigerator for 5 to 6 days. Freeze the pie or individual slices in an airtight container for 6 to 7 months.

  8. Top each serving with whipped cream or whipped topping or drizzle with a dessert sauce like this easy caramel sauce or butterscotch sauce