Cream Cheese-Sweet Potato Pie

Cheesecake meets sweet potato pie in a creamy dessert that's made easily with a frozen pie crust.

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Servings 8

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( 49 ) Ratings

49 Ratings

5 Stars 17%

4 Stars 10%

3 Stars 12%

2 Stars 10%

1 Stars

Member Reviews ( 27 )

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ingredients 15
Prep Time 25 min
Total Time 4 hr 20 min

Ingredients

Cream Cheese Layer

1: package (8 oz) cream cheese, not softened

1/4: cup granulated sugar

1: egg

1: teaspoon grated orange peel

Sweet Potato Layer

1: cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)

2/3: cup half-and-half

1/2: cup packed brown sugar

1: teaspoon grated orange peel

1/2: teaspoon ground cinnamon

1/4: teaspoon ground ginger

1/4: teaspoon ground nutmeg

1/8: teaspoon salt

1: egg

Crust

1: Pillsbury® Pet-Ritz® frozen deep dish pie crust

Topping

1: cup sweetened whipped cream

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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.

EXPERT TIPS

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Expert Tips

The cream cheese should not be softened. If the cream cheese mixture is too soft, it could bake into the sweet potato layer.

If preparing recipe with Spice Pack (included with the Pet-Ritz® pie crust packages for a limited time during fall) omit cinnamon, nutmeg, ginger and salt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 250mg; 250%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 1g 1% Sugars 28g 28% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Darla548

report Posted Mar. 15, 2013 7:18 AM

Don't worry about cooking the sweet potatoe. Just buy the canned ones !!! They are already cooked.

tf494907

report Posted Oct. 1, 2012 11:24 AM

Sorry mean to rate this as a 5star!

tf494907

report Posted Oct. 1, 2012 11:24 AM

Great recipe. A big hit. Not too sweet either. I like this one best because it's made to keep the two layers separate. SweetScarlet I dont know if you have been answered but you cook the potatoes first then mix it with the rest without the peel of course. It'll make an almost thin top layer that will be able to sit atop the bottom CC layer when spooned on and they will cook as two layers atop eachother

SweetScarlet

report Posted Sep. 19, 2012 9:01 AM

Wait, I have a question. I'm confused now. So you buy the sweet potato in the store, cube it, and then cook it, right? Then once it's cooked, you mix it with the other stuff and pour it on top of the cream cheese layer to bake? Or do you leave it uncooked, put it in the food processor raw and then only "cook" it by baking it? Can someone clarify? Thanks!

gwashington1961

report Posted Aug. 29, 2012 10:41 AM

How embarassing, I just reread the recipe AND saw the origins of my basic concern of pre-cooking the Sweet Potatoes -- you do not cook the SP prior to making their mixture. Then, the raw mixture is carefully baked on top of the cheesecake to prevent any running together of the two batters! Thank goodness you did cover that. I think I may be loosing my complete comprehension of just reading before I begin baking my pie. This will be a fine Labor Day Treat to share this coming weekend. Yum!!!