Sweet Potato Cheesecake Pie

This creamy Sweet Potato Cheesecake Pie combines the richness of cheesecake with the comforting flavor of sweet potatoes, topped with whipped cream and caramel for an extra indulgent touch.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp melted butter

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• 1 tsp vanilla extract

For the Sweet Potato Layer:

• 1 cup mashed sweet potatoes (cooked and cooled)
• 8 oz cream cheese, softened
• ½ cup sugar
• 1 large egg
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract

For Topping:

• Whipped cream
• Caramel sauce
• Crumbled chocolate cookies (optional)

Step-by-Step Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
2. Prepare the crust:
   Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom and sides of the pie pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
3. Make the cheesecake layer:
   In a large bowl, beat together the cream cheese and sugar for the cheesecake layer until smooth. Add the egg and vanilla extract, and mix until well combined. Pour the cheesecake mixture over the cooled crust and spread evenly.
4. Prepare the sweet potato layer:
   In another bowl, combine the mashed sweet potatoes, cream cheese, sugar, egg, cinnamon, nutmeg, and vanilla extract. Beat until smooth and creamy. Gently spoon the sweet potato mixture over the cheesecake layer.
5. Bake the pie:
   Bake the pie for 35-40 minutes, or until the center is set and no longer jiggly. Let the pie cool completely before adding the toppings.
6. Add the toppings:
   Once the pie is cooled, top with whipped cream, a drizzle of caramel sauce, and crumbled chocolate cookies if desired.
7. Chill before serving:
   Chill the pie for at least 2 hours before serving. Enjoy your delicious Sweet Potato Cheesecake Pie!

Tips for Serving Sweet Potato Cheesecake Pie:

• Storage: Store leftovers in the refrigerator for up to 4 days.
• Make it ahead: This pie can be made a day in advance for the flavors to develop.
• Garnish options: Consider adding chopped pecans or toasted coconut for added texture.

FAQs About Sweet Potato Cheesecake Pie:

1. Can I use canned sweet potatoes?
   Yes, you can use canned sweet potatoes, but drain them well and mash before use.
2. How do I know when the pie is done?
   The center should be set and no longer jiggly. It will continue to firm up as it cools.
3. Can I freeze the pie?
   Yes, this pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.
4. What can I substitute for graham crackers?
   You can use crushed vanilla wafers or chocolate cookies for a different flavor.
5. Can I make mini versions of this pie?
   Yes, you can use a muffin tin to make individual mini pies. Adjust the baking time accordingly.

Nutritional Information (per slice):

• Calories: 320
• Protein: 5g
• Carbohydrates: 40g
• Fats: 15g

Indulge in the comforting flavors of fall with this creamy Sweet Potato Cheesecake Pie. It’s perfect for holiday gatherings or a cozy dessert at home!