Sweet Potato Cream Cheese Pie

Sweet potato cream cheese pie

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
294 Calories
14g Fat
35g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 294
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 142mg 47%
Sodium 342mg 15%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Protein 7g
Calcium 90mg 7%
*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.)

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


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 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 drizzle with a dessert sauce like caramel sauce or butterscotch sauce