Delectable Sweet Potato Cheesecake Pie

1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or your fingers to compact it evenly.
Bake for 8–10 minutes, then let it cool.
2. Make the Sweet Potato Filling:
In a food processor or blender, combine the mashed sweet potatoes and cream cheese. Blend until smooth.
Add sugar, coconut cream, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend until the mixture is silky and fully combined.
3. Assemble the Pie:
Pour the sweet potato cheesecake filling into the cooled crust.
Smooth the top with a spatula for an even finish.
4. Bake:
Bake the pie in the preheated oven for 40–45 minutes, or until the center is slightly set but still jiggles slightly.
Turn off the oven, crack the door slightly, and let the pie cool inside for 30 minutes to prevent cracking.
Once cooled, refrigerate the pie for at least 4 hours or overnight to fully set.
Serving Suggestions:
Top with whipped coconut cream or vegan whipped cream.
Sprinkle with chopped pecans or a drizzle of maple syrup for extra flavor.
Add a dash of cinnamon on top for a festive touch.
Tips for Success:
Roasting Sweet Potatoes: Roast whole sweet potatoes in their skins for a deeper, caramelized flavor.
Make Ahead: This pie can be made a day in advance, making it perfect for entertaining.
Custom Crust: Swap the graham crackers for a gingersnap or pecan crust for a unique twist.
This sweet potato cheesecake pie is a delightful fusion of textures and flavors—creamy, spiced, and just sweet enough. It’s a dessert that’s sure to impress! 🥧✨