Sweet Potato Cream Cheese Pie

5 from 1 vote

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!

Prep Time15

Cook Time40

Chill Time2

Total Time2 55

Course: Desserts

Cuisine: American

Servings: servings

Calories: 199kcal

Author: Samantha Erb

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!

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