Southern sweet potato pie cheesecake
Southern sweet potato pie cheesecake
This Southern sweet potato pie cheesecake is so good, and it’s really easy to make. It’s a little sticky and gooey, and the flavors are just wonderful., with just a few simple ingredients you can have this ready for Thanksgiving dinner. You can make this ahead of time, and keep it in the refrigerator until time to serve. It makes a stunning presentation on your holiday table, and everyone is going to love this. The buttery crust cutout leaves really set this off, and are such a great addition to each piece. Make sure to put this in your favorites as the best sweet potato pie recipe!
How to make Southern sweet potato pie cheesecake:
FOR THE CRUST:
1 sleeve of graham crackers – crushed into crumbs
3 Tablespoons of butter – melted
1 Tablespoon of granulated sugar
FOR THE CHEESECAKE:
3 – 8 ounce packages of cream cheese – softened
1 cup of sugar
2 Tablespoons of heavy cream
3 large eggs
1/4 cup of Maple Syrup (Pancake syrup)
1 tsp Vanilla extract
1/2 cup of Brown sugar
1 Tablespoon of ground Cinnamon
2 large fresh sweet potatoes (cook the whole sweet potatoes in the microwave and mash)
1 Tablespoon of Brown Sugar
2 ground cloves
1 tsp of salt
FOR THE PIE CRUST LEAVES
1 package of prepared Pie Crust (I used Pillsbury store-bought pie crust – found in the dairy section)
1/4 cup of sugar
1/2 teaspoon of Cinnamon
2 Tablespoons of Butter – melted
Leaf cut outs – I used Williams Sonoma
1 can of Cheesecake frosting – Betty Crocker
7 inch Spring-form pan
large fluted piping tip
Food processor (or blender)
HERE’S WHAT YOU DO:
Place the sleeve of graham crackers in a food processor, and pulse until they’re crumbs. Add the sugar, and pulse again until mixed. Melt the butter in the microwave, and pour the graham cracker crumbs into the butter, and mix well to blend. Line the bottom of a 7 inch Spring-form pan with Parchment paper, and place the graham cracker crumbs in the Spring-form pan, and press firmly and evenly to form the crust. Place the pan in the oven at 350 degrees for 10 min. Remove and cool.
Scrub and dry the large Sweet Potatoes, and place in the microwave on the potato setting, and cook. Remove from the microwave, and let cool for a few minutes. With a sharp knife, slice the sweet potato in half, and with a large spoon, scoop the sweet potato out of the skin, and place in a medium bowl. Add the 1 Tablespoon of Brown sugar, and a pinch of salt, and place the sweet potato in the food processor. Pulse the sweet potato until completely mashed.
In the mixing bowl of an electric mixer, place the softened cream cheese, and add the cup of sugar, and heavy cream. Mix on medium speed, with the whisk attachment, until smooth and creamy. Scrape down the sides of the bowl, and mix on low speed until well blended. Add the eggs, Maple Syrup, and 1/2 cup of brown sugar, Cinnamon, and mix until completely blended. Scrape the sides of the bowl, and blend again. Add the mashed sweet potato, and mix until well blended. Your oven temperature should be pre heated to 350 degrees.
Pour the Cheesecake into the Spring-form pan, and place in the oven at 350 degrees for 50 minutes. After 50 minutes, turn the temperature down to 300, and bake another 30 minutes. Middle may be a little jiggly, but will firm up, and set in the refrigerator. PLACE A SMALL DISH OF COLD WATER ON THE RACK, UNDER THE CHEESECAKE, IN THE OVEN, WHILE BAKING TO PREVENT CRACKING! When finished baking, remove from the Oven, and place on a wire rack to cool. When completely cooled, cover with Parchment paper, and then with aluminum foil, and place in the refrigerator overnight. (I like to leave mine for 24 hours before removing it to make sure it has time to completely chill, and set).
When the Cheesecake is baking: place the prepared pie crust on Parchment paper on the counter, and cut out the leaves to top the cheesecake. Place cut out leaves on a Parchment lined cookie sheet. Brush with melted butter. Mix the Cinnamon and sugar together, and sprinkle the leaves with the Cinnamon and sugar. When the Cheesecake is finished baking, place the cut out leaves in the oven, and bake until golden brown, about 10 to 15 minutes – at 400 degrees. These are a gorgeous addition to this easy sweet potato pie cheesecake recipe!
Before serving cheesecake, remove from the refrigerator, and remove the Spring-form from the pan. Place the cheesecake on a cake stand, or cake plate Place a large fluted tip in a pastry bag, and fill the pastry bag with the cream cheese frosting. Pipe large dollops of frosting around the top of the cheesecake, and small dollops all around the edge of the cake stand or cake plate (see photos). Place a baked cut out leaf in between the dollops of Frosting, on top of the cheesecake, and lay the remainder of the leaves all around the cake plate or cake stand to decorate cheesecake. Lay extra leave on plates when serving. If not serving immediately, place decorated cheesecake in refrigerator covered in plastic wrap until time to serve. Serve room temperature, top with whipped cream or cool whip, and enjoy this classic dessert!
Serves 8 – 12 (depending on portion size)
Cooking time: 1 hour and 55 minutes
How do i store leftover cheesecake:
You can store leftover cheesecake in an airtight container and keep the whole pie in the fridge for up to one week.