Best Sweet Potato Cheesecake Pie Recipes

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SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE



Sweet Potato Pie, Coconut, Pecan Cheesecake image

A dessert for for any occassion. Sweet potato pie, and cheesecake all in one. Can be eaten cold to enjoy a creamy cheesecake, or warm to have a southern sweet potato pie.

Provided by Tony Austin

Categories     Pies

Time 2h15m

Number Of Ingredients 31

CRUST
2 c graham crackers crumbs
1 stick unsalted butter
1 Tbsp light brown sugar
1 Tbsp granulated sugar
CHEESECAKE
2 pkg cream cheese
1 1/2 c sugar
4 large eggs
1 pinch salt
1/2 c sour cream
1/3 c all purpose flour
1 tsp vanilla extract
2 Tbsp ground cinnamon
SWEET POTATO MIXTURE
2 large sweet potatoes
1/2 c heavy cream
2 Tbsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1/2 tsp ground ginger
1 c chopped pecans
1/2 stick melted butter
1 tsp vanilla extract
CANIED PECANS
2 Tbsp sugar
1 c pecans
1/4 c melted butter
TOASTED COCONUT
1 handful shaved coconut
1/3 c sugar

Steps:

  • 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
  • 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
  • 3. To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
  • 4. Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 mins or until center is firm.
  • 5. Let the cake cool completely in pan on rack for 30 minutes.
  • 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
  • 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
  • 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.

SWEET POTATO CHEESECAKE PIE



Sweet Potato Cheesecake Pie image

Sweet potatoes and cheesecake all together.

Provided by Pawel Tulinski

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 4h53m

Yield 10

Number Of Ingredients 16

1 ½ cups whole pecans
⅓ cup brown sugar
6 ½ tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter
1 egg, beaten
2 sweet potatoes, peeled and cubed
1 (8 ounce) package cream cheese, at room temperature
2 (3 ounce) packages cream cheese, at room temperature
1 cup brown sugar
½ cup sour cream
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 vanilla bean

Steps:

  • Pour pecans into a blender; grind into a meal.
  • Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
  • Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
  • Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
  • Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
  • Pour cream cheese mixture into the cooled crust.
  • Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 42.7 g, Cholesterol 128.6 mg, Fat 39.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 25.9 g

TWO LAYER CHEESECAKE SWEET POTATO PIE



Two Layer Cheesecake Sweet Potato Pie image

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

CREAM CHEESE LAYER
8 oz cream cheese, softened to room temperature
1/3 c sugar
1 large egg, room temperature
1 tsp lemon extract or zest
SWEET POTATO PIE FILLING
1 c cooked sweet potatoes
3/4 c evaporated milk or whipping cream
1/3-3/4 c sugar, white or brown
1 large egg, room temperature
11/2 Tbsp melted butter
1 Tbsp wondra flour or all purpose
1/2 tsp each cinnamon & nutmeg
1 tsp vanilla bean paste or extract
1/2 tsp lemon extract
1 9 inch frozen deep dish pie shell

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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