Sweet Potato Cheesecake Pie
Sweet Potato Cheesecake Pie is the best of two worlds with two desserts in 1!
Servings: 12
Calories: 267kcal
Equipment
Ingredients
- 1 blind baked pie crust
Sweet Potato Ingredients:
- 2 cups mashed sweet potatoes
- ¾ cup sugar
- 3 eggs
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Cheesecake Ingredients:
- 4 oz. cream cheese at room temperature
- 1/2 cup Ricotta cheese
- 1 egg
- 1/3 cup + 1 tablespoon sugar
- 1/4 cup all purpose flour
- 1 teaspoons orange extract
- 1 ½ tablespoons evaporated milk
Instructions
- Preheat oven to 350 F.
- To make sweet potato filling, beat sweet potatoes with sugar and eggs.
- Add milk and mix until thoroughly combined.
- Add cinnamon, nutmeg, cloves and salt. Mix until thoroughly combined.
- To make cheesecake batter, beat cream cheese, ricotta cheese and eggs until well mixed.
- Add sugar, flour and orange extract. Mix until thoroughly combined.
- Add milk and mix until completely incorporated.
- In a pie plate, pour the cheesecake batter.
- Pour the sweet potato batter on top.
- Using a knife, make a decorative pattern with the two batters.
- Place pie plate on a cookie sheet and bake in oven for 50 minutes, until firm and a knife inserted comes out clean.
- Leave to cool.
- Using the back of a spoon, crack off the excess dough over the pie plate.
- Slice and serve.
Notes
In this recipe a 10 1/2" pie plate was used with a 13 oz. pie crust dough.
Nutrition
Calories: 267kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 252mg | Potassium: 203mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3452IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
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