Sweet Potato Pie Cheesecake

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Sweet Potato Pie Cheesecake by PinchMeTwice.com

This Thanksgiving is going to be pretty low-key for my household. My husband and I have been non-stop busy for the past few weeks, and we both decided to just enjoy our holiday at home. No traveling or house hopping — we’re just going to take it easy. I’m going to be making a meal with only a few dishes and I decided to make what I call a Sweet Potato Pie Cheesecake for our dessert. I made this cheesecake early so that I can share it with you all.

Sweet Potato Pie Cheesecake by PinchMeTwice.com

If you’ve ever wanted to try baking a cheesecake, I would say this one is a good one to give a shot. The pictures don’t show how easy it is to make this cheesecake, but check out my video tutorial below and you’ll see for yourself. The hardest part about this cheesecake was resisting the urge to eat more than one slice.

Sweet Potato Pie Cheesecake by PinchMeTwice.com

Ok so, unless you’ve been living under a rock there has been so much excitement about Patti LaBelle’s Sweet Potato Pie. When I heard about the pie, and saw the viral video, I wanted to rush out and get one for myself. Most stores are out of stock due to the high demand, so if you can’t get your hands on a “Patti Pie” why not try a mouth pleasing alternative. This Sweet Potato Pie Cheesecake is a perfect dessert for your Thanksgiving table.

Sweet Potato Pie Cheesecake
 
Author:
Recipe type: Dessert
Serves: 8 slices
Prep time:
Cook time:
Total time:
 
Ingredients
  • Crust -
  • 1½ cups of graham cracker crumbs
  • ⅓ cup of brown sugar
  • 6 tablespoons of melted butter
  • Filling -
  • 2 pounds of sweet potatoes
  • ½ teaspoon of nutmeg
  • ¾ teaspoon of cinnamon
  • ¼ cup of evaporated milk
  • 1 teaspoon of vanilla
  • 3 (8 ounce packages) of cream cheese, softened
  • ½ cup of white sugar
  • ½ cup of brown sugar
  • ⅓ cup sour cream
  • 3 eggs
Instructions
  1. Preheat oven to 350F
  2. With a fork, combine graham cracker crumbs, brown sugar, and melted butter.
  3. Press mixture into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside.
  4. Bring a large pot of water to a boil and boil sweet potatoes until they are tender, for about 45 minutes.
  5. Run sweet potatoes under cold water to cool off. Remove skins.
  6. Transfer sweet potatoes to a large bowl and use a fork to mash them.
  7. Use a hand mixer to blend sweet potatoes until they are creamy.
  8. Add in nutmeg, cinnamon, evaporated milk, and vanilla extract. Beat to incorporate.
  9. In another bowl slightly beat softened cream cheese. Add in sugars and sour cream. Beat until smooth.
  10. Combine cream cheese mixture with sweet potato mixture.
  11. Beat in eggs one at a time, blending well after each.
  12. Pour filling into crust. Bake at 350F for 1 hour.
  13. Remove cheesecake from oven (center will jiggle) and allow to cool for 1 hour.
  14. Run a sharp knife or spatula around the edge to loosen cheesecake from pan.
  15. Cover cheesecake with saran wrap and refrigerate for 8-12 hours to set.
  16. Optional: sprinkle cinnamon on top of cheesecake, and serve with whipped cream.
  17. Store cheesecake in the refrigerator.

Sweet Potato Pie Cheesecake by PinchMeTwice.com