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Cream Cheese-Sweet Potato Pie

Cream Cheese-Sweet Potato Pie
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Cheesecake meets sweet potato pie in a creamy dessert that's made easily with a frozen pie crust.

Prep Time:
25 Min
Total Time:
4 Hr 20 Min
Makes:
8 servings
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INGREDIENTS
Cream Cheese Layer
1package (8 oz) cream cheese, not softened
1/4cup granulated sugar
1egg
1teaspoon grated orange peel
Sweet Potato Layer
1cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
2/3cup half-and-half
1/2cup packed brown sugar
1teaspoon grated orange peel
1/2teaspoon ground cinnamon
1/4teaspoon ground ginger
1/4teaspoon ground nutmeg
1/8teaspoon salt
1egg
Crust
1Pillsbury® Pet-Ritz® frozen deep dish pie crust
Topping
1cup sweetened whipped cream
DIRECTIONS
1.Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
2.Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
3.Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
4.Serve pie with sweetened whipped cream. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.
High Altitude (3500-6500 ft):

Heat oven to 375°F.

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