Sweet potato pie meets classic cheesecake and the results are delicious.
Photo by Gina Moore
SERVES 8–12
Crust
1½ cups graham cracker crumbs
2 tablespoons sugar
¼ cups finely chopped pecans
¼ cup unsalted butter, melted
Filling
2 cups pureed sweet potatoes, bought or homemade (see tip below)
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream or Greek yogurt
¼ cup heavy cream
1 cup sugar
3 large eggs, room temperature
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons vanilla extract
½ cup chopped pecans
Whipped cream, optional for garnish
Coarsely chopped pecan, optional for garnish
Preheat oven to 350 degrees. In a medium bowl mix together graham cracker crumbs, sugar and pecans. Add melted butter and mix with a fork (or clean fingers) until crumbly. Press into the bottom of a 9-inch springform pan. Cover bottom and sides of pan with foil. Bake 10 minutes in preheated oven. Remove and let cool, do not turn off oven.
To the bowl of a stand mixer add sweet potato puree, cream cheese, sugar, sour cream and heavy cream. Beat until smooth. Reduce speed slightly and add eggs, one at a time, until completely blended. Add cinnamon, nutmeg and vanilla and mix thoroughly. Don’t over mix! Fold in pecans and pour into cooled crust.
Place pan inside a larger pan and fill with water halfway up the side of the cheesecake pan. Bake for 60–70 minutes or until center is almost set. Turn off oven; leaving door slightly ajar and allow to cool in oven for one hour. Remove from oven and cool completely in pan. Cover and chill in refrigerator 4 hours or overnight.
To serve, remove sides of pan and place on serving dish. Garnish, if desired, with whipped cream and pecans.
Chef’s tip
How to make sweet potato puree. Place sweet potatoes in a baking dish. Bake 45–60 minutes until a knife inserted into the sides goes through easily. Cool sweet potatoes enough to handle. Peel and puree in a food processor.
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