LAYERED CREAM CHEESE-SWEET POTATO PIE RECIPE - PILLSBURY.COM
Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust.
Provided by Pillsbury Kitchens
Total Time 4 hours 20 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
- Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
- Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 4 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 28 g, TransFatContent 1/2 g
SWEET POTATO CHEESECAKE RECIPE | ALLRECIPES
Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
Provided by MARBALET
Categories Desserts Cakes Holiday Cake Recipes
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Cook Time 1 hours 0 minutes
Yield 1 9 1/2-inch cheesecake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C ).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
- Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
- Turn off the oven. Let cake stand 1 hour in oven with door ajar.
- Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 618.7 calories, CarbohydrateContent 57.6 g, CholesterolContent 144.8 mg, FatContent 40.9 g, FiberContent 3.4 g, ProteinContent 8.9 g, SaturatedFatContent 21.4 g, SodiumContent 343.3 mg, SugarContent 38.6 g
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