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two layer cheesecake sweet potato pie

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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 the Cream cheese to the base of the pie was the perfect solution. My daughter especially loved this first time pie. To distinguish the difference between the two pies, I added pecan halves to the plain one, they were both delicious & everyone love them. TRY IT

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yield 6 -8 portions
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For two layer cheesecake sweet potato pie

  • CREAM CHEESE LAYER
  • 8 oz
    cream cheese, softened to room temperature
  • 1/3 c
    sugar
  • 1 lg
    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 lg
    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

How To Make two layer cheesecake sweet potato pie

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Two Layer Cheesecake Sweet Potato Pie:

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