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Layered Cream Cheese-Sweet Potato Pie

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  • Prep 25 min
  • Total 4 hr 20 min
  • Ingredients 15
  • Servings 8
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Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust.
By Pillsbury Kitchens
Updated May 6, 2021
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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

Topping

  • 1 cup sweetened whipped cream

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    The cream cheese should not be softened. If the cream cheese mixture is too soft, it could mix into the sweet potato layer.
  • tip 2
    To make an orange rind garnish, cut a thin slice of orange and remove the rind with a paring knife. It will be flexible enough for you to twist into a lovely topping for slices of pie.
  • tip 3
    For a sweet potato shortcut, cook frozen cubed sweet potatoes (not roasted) as directed on package, then mash with a fork until smooth before adding to food processor.

Nutrition Information

440 Calories, 28g Total Fat, 7g Protein, 41g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
16g
79%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
250mg
10%
Potassium
310mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
28g
Protein
7g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Though many think of pumpkin pie when they think of Thanksgiving, there’s an equally delicious cousin to pumpkin pie that also steals the show across many households in America: sweet potato pie. Especially popular in the south, sweet potato pie is actually prepared similarly to pumpkin pie; it has a soft texture and tastes best topped with a dollop of whipped cream. This easy sweet potato pie recipe gets a jumpstart from frozen pie crust and gets dressed up with a cream cheese layer, marrying cheesecake and pie into one delicious dessert for sweet potato cheesecake! If you are a sweet potato pie purist, we have a recipe for the traditional way to make it, too. Start with canned sweet potatoes to make baking even easier! If you want to make sweet potato pie completely from scratch, you can start with sweet potatoes from the grocery store—just make sure you cook them first! Read our easy instructions for how to cook sweet potatoes if you’re unsure how to start. Can’t get enough sweet potatoes? Check out all of our recipes that feature this tasty tuber here.
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