Sweet Potato Layer Cheesecake Pie
From gourmetana 9 years ago
- 1h30m to make
- Serves 4
I married sweet potato pie and cheesecake and they lived happily ever after :)
Ingredients
- 1 store bought shortbread pie crust shopping list
- (You could also use a traditional cheesecake crust on this. If you do skip step 2) shopping list
- 1 package cream cheese (225gr), room temperature shopping list
- 1 egg shopping list
- 3 tbsp sugar shopping list
- 1 tsp bourbon vanilla paste shopping list
- 1 heaped cup of boiled sweet potato mash (I boiled 3 medium sized sweet potatoes) shopping list
- 1 egg shopping list
- 1/2 cup packed light brown sugar shopping list
- sprinkle of salt shopping list
- 160ml/ 2/3 cup single cream shopping list
- 1/2 tsp ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp ground nutmeg shopping list
How to make it
- Line a 20cm/ 8inch pie dish with the pastry.
- Blind bake in a preheated 375F/180C oven for 20-30 min. I always line the bottom of the pastry with a circle of parchment paper and place 1 or 2 hand full dried beans and THEN blind bake. Otherwise the pastry will loose its form. After baked remove parchment paper and beans (save beans for another blind bake)
- Let the pastry cool down before you add the filling.
- For the cheesecake filling combine cream cheese, egg, sugar and vanilla together until you get a smooth cream.
- Pour the cream on the bottom and smooth it out.
- For the sweet potato pie filling combine the sweet potato, egg, sugar, salt, spices and cream. Whisk until all is well blended.
- Carefully spoon the sweet potato cream over the cream cheese layer.
- Bake for 35 min. You might need to cover the pie with foil half way through to prevent burning the edges. I would keep an eye and adjust temp and time according to your oven.
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