TWO LAYER CHEESECAKE SWEET POTATO PIE
As I made my Thanksgiving Sweet Potato Pie, I had a bit of the filling left over, & decided to make the cream cheese filling from the recipe on the back of the crust. I had made a Cream Cheese Pumpkin Base pie years ago, so why not with sweet potatoes , especially when there was not enough filling to fill the entire pan. Adding...
Provided by Rose Mary Mogan
Categories Pies
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. NOTE: The sweet potato portion of this recipe is half of my basic sweet potato pie recipe. It worked out great and was so tasty and different from the usual plain sweet potato pie. Preheat the oven to 350 degrees F.
- 2. Add the softened cream cheese, room temperature egg and sugar to a medium size bowl.
- 3. Beat until mixture is creamy and smooth. Then pour into deep dish pie shell, & smooth out over the top.
- 4. Now beat or mash the sweet potatoes until smooth in texture, and there are no visible lumps or strings wrapped around the beater.
- 5. Add the remaining ingredients & beat until well blended.
- 6. Pour mixture over the cream cheese mixture. Place in preheated 350 degree F. oven and bake for 1 hour or until crust is golden brown and filling is almost completely set. Filling will be puffed on top upon removal from oven, but will settle as it cools down.
- 7. Allow to come to room temperature or chill completely before cutting. Serve plain or with whipped topping if desired. Cut serve & enjoy this simple yet tasty dessert.
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