This creamy dessert combines the cozy sweetness of sweet potatoes with rich, tangy cheesecake for a perfect fall treat. It's easy to make and sure to impress your family and friends at any gathering.
Start by grinding the pecans in a blender until they turn into a coarse meal. In a bowl, mix the pecan meal with brown sugar, flour, cinnamon, and a pinch of salt. Use your fingers to rub in the butter until the mixture looks crumbly, with some small lumps still visible. Drizzle the beaten egg over the mixture and gently stir with a fork until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead it until smooth. Shape it into a disk, wrap it in plastic, and pop it in the fridge for at least two hours to firm up. When you’re ready, preheat the oven to 325°F (165°C). Roll the chilled dough out into a 10-inch circle and carefully transfer it to an 8-inch pie dish. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 to 15 minutes, until the edges are golden, then take it out and let it cool on a wire rack.
While the crust bakes, steam the sweet potatoes until they’re tender—about 8 to 10 minutes. Drain and mash them until smooth. In a large bowl, beat together the cream cheese, brown sugar, and eggs one at a time until creamy. Stir in the mashed sweet potatoes, sour cream, cinnamon, and ginger. Split the vanilla bean lengthwise and scrape out the seeds, then mix those into the filling for a lovely burst of flavor.
Pour the filling into the cooled crust and bake for about an hour, or until the center is set. Let the pie cool to room temperature before serving so the flavors can really come together.
- Use fully cooked and mashed sweet potatoes for the smoothest texture.
- Make sure all ingredients are at room temperature before mixing to avoid lumps.
- Bake until the edges are set but the center still has a slight jiggle to prevent overcooking.
This dessert combines the creamy richness of cheesecake with the warm, earthy sweetness of sweet potatoes. It offers a unique twist that feels both comforting and indulgent. Perfect for those who enjoy classic flavors with a seasonal touch.
Serve chilled with a dollop of whipped cream or a sprinkle of cinnamon on top. It pairs well with a hot cup of coffee or spiced tea for a cozy dessert experience. Adding a handful of toasted pecans can add a nice crunch.
Keep the pie covered tightly with plastic wrap or in an airtight container and refrigerate. It will stay fresh for up to 4 days. For longer storage, freeze the pie wrapped in foil and plastic wrap for up to a month; thaw in the refrigerator before serving.
