Sweet Potato Cream Cheese Pie
This sweet potato cream cheese pie is an impressive but surprisingly easy pie that’s perfect for fall! It starts with a tangy cream cheese layer (like cheesecake!) and is then topped with a rich sweet potato pie layer with hints of brown sugar and cinnamon. Garnish with a dollop of fresh whipped cream, and enjoy!
Ingredients
- 1 store bought or homemade pie crust (regular, not deep dish)
For the Cream Cheese Layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Sweet Potato Layer
- 1 standard can 15 ounces yams, drained well
- ⅓ cup light brown sugar lightly packed
- ¼ cup heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the softened cream cheese and granulated sugar until light and fluffy– about 2 minutes.
- Add the egg and vanilla extract and mix to combine.
- Pour the cream cheese mixture into the prepared pie crust, spreading it out evenly. Transfer the pie to the fridge while you make the sweet potato layer.
- Add the drained yams and light brown sugar to the bowl of a food processor and pulse until they are smooth– about 30 seconds.
- Next, add the heavy cream, egg, vanilla extract, and ground cinnamon to the mashed yams and pulse until well combined. Scrape down the sides of the bowl as needed.
- Carefully spoon the sweet potato mixture over the cream cheese layer, trying to keep the two layers as separate as possible.
- Bake for 35-40 minutes or until the center of the pie no longer shakes when gently jiggled.
- Allow the pie to cool completely to room temperature, and then transfer it to the fridge and chill for at least 2 hours before slicing. Enjoy!
Nutrition
Serving: 1gCalories: 199kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 84mgSodium: 111mgSugar: 15g
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