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Delicious sweet potato cheesecake pie with a slice cut out, showcasing the swirl of filling

Sweet Potato Cheesecake Pie

Sweet Potato Cheesecake Pie is a heavenly marriage of two beloved Southern classics — the warm spiced sweetness of sweet potato pie layered beneath a silky, tangy cheesecake filling, all nestled in a buttery homemade crust. This showstopping fall dessert brings the best of Thanksgiving and Texas traditions to your table, with layers of flavor that are complex, comforting, and absolutely irresistible. Make it the centerpiece of your holiday spread and prepare for rave reviews.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1.5 cups all-purpose flour or gluten-free flour
  • 0.5 cup unsalted butter cold and cubed
  • 2 tbsp granulated sugar
  • 5 tbsp ice water add gradually
  • 0.25 tsp salt
Sweet Potato Filling
  • 2 cups sweet potatoes cooked and mashed, about 2 medium
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 0.5 cup heavy cream or half-and-half
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
Cheesecake Layer
  • 16 oz cream cheese 2 packages, softened, full-fat
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Method
 

  1. Make the crust: Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough just comes together. Shape into a disk, wrap, and refrigerate 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie pan. Crimp edges and blind bake for 10 minutes. Remove and let cool slightly.
  3. Reduce oven to 325°F (165°C).
  4. Make sweet potato filling: Whisk together mashed sweet potatoes, melted butter, brown sugar, granulated sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  5. Pour sweet potato filling into the par-baked crust, spreading evenly.
  6. Make cheesecake layer: Beat softened cream cheese and sugar together until smooth and fluffy. Add eggs one at a time, mixing after each. Mix in sour cream, vanilla, and salt.
  7. Gently pour cheesecake mixture over the sweet potato layer, spreading carefully to cover.
  8. Bake at 325°F for 50–60 minutes until cheesecake is just set with a slight jiggle in the center. Turn off oven, crack door, and let cool inside for 30 minutes to prevent cracking.
  9. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Storage: Refrigerate covered for up to 5 days. This pie actually improves overnight as the layers meld. Freezing: Freeze fully baked and cooled pie (without toppings) for up to 2 months; thaw overnight in the refrigerator. Tips: Use full-fat cream cheese for best texture. Ensure cream cheese is fully softened before mixing to avoid lumps. Do not overbake — the cheesecake center should have a slight jiggle. Substitutions: Use a store-bought pie crust or graham cracker crust to save time.