Sweet Potato Cream Cheese Pie

Sweet Potato Cream Cheese Pie

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 40 mins
Chill: 4 hrs
Total: 5 hrs
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
360 Calories
19g Fat
42g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 360
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 44%
Cholesterol 104mg 35%
Sodium 322mg 14%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 4%
Total Sugars 27g
Protein 6g
Vitamin C 2mg 12%
Calcium 72mg 6%
Iron 1mg 7%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you can't decide between sweet potato pie and cheesecake, make this cream cheese sweet potato pie. The recipe is simple, made with sweet potatoes, brown sugar, seasonal spices, and cream cheese in a graham cracker crust. It's even more irresistible when topped with whipped cream or a drizzle of caramel sauce. The delicious pie is a perfect addition to holiday dessert tables and easy to make for a family meal or autumn dinner party.

For this pie recipe, you'll need mashed sweet potatoes. To make a fresh sweet potato puree, boil a few peeled and cubed sweet potatoes, then puree them in a blender. You'll have more than enough for this recipe, and the puree keeps for months when frozen.

You can buy one or make the deep-dish graham cracker crust from scratch. A homemade graham cracker crust is quick and easy; be sure to use a deep-dish pie plate, and there's no need to prebake for this recipe.

With those two ingredients prepared, the filling comes together quickly. Flavored with ground cinnamon, nutmeg, and ginger, the filling simply needs a few minutes of work from your electric beater. Pour it into the crust and toss it in the oven to bake. Once it cools down, it needs to chill in the fridge for about four hours. However, you can make it a few days in days advance or keep a pie in the freezer and let it thaw for a last-minute dessert.

“I loved this recipe for a unique holiday pie option! The recipe was very easy to follow, with delicious warm fall spices, and its nice to see sweet potato instead of just using pumpkin.” —Tracy Wilk 

sweet potato cream cheese pie/tester image
A Note From Our Recipe Tester


Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make sweet potato cream cheese pie

    The Spruce Eats / Diana Chistruga

  2. In a large bowl with an electric mixer, add the cream cheese and beat until smooth. Add the sweet potato, and brown and granulated sugars. Beat until smooth.

    A bowl of blended cream cheese, sweet potato, and sugar

    The Spruce Eats / Diana Chistruga

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

    Flour, cinnamon, nutmeg, ginger, salt, eggs and vanilla extract added to the bowl

    The Spruce Eats / Diana Chistruga

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

    Pie crust filled with sweet potato mixture

    The Spruce Eats / Diana Chistruga

  5. Bake the pie for 40 minutes or until the center has set; it will still jiggle slightly. Cool on a rack. Refrigerate the pie for at least 4 hours or overnight to chill thoroughly.

    Fully cooked sweet potato cream cheese pie

    The Spruce Eats / Diana Chistruga

  6. Top each serving with whipped cream or drizzle with a dessert sauce like caramel sauce or butterscotch sauce, if desired.

    Slices of sweet potato cream cheese pie topped with whipped cream

    The Spruce Eats / Diana Chistruga

How to Store and Freeze

Store leftover sweet potato cream cheese pie in the refrigerator for five to six days. Freeze the pie or individual slices in an airtight container for six to seven months.