Sweet Potato Cheesecake Pie | The Best Recipes

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Sweet Potato Cheesecake Pie

"Sweet potatoes and cheesecake all together."

Ingredients :

• Crust:
• 1 1/2 cups whole pecans
• 1/3 cup brown sugar
• 6 1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 egg, beaten
• Filling:
• 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
• 1/2 cup sour cream
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 vanilla bean

Instructions :

Prep : 30M	Cook : 10M	Ready in : 4H53M

• 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.

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