Two Layer Cheesecake Sweet Potato Pie Recipes

SWEET POTATO CHEESECAKE PIE

Steps:

• Pour pecans into a blender; grind into a meal.
• Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
• Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
• Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
• Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
• Pour cream cheese mixture into the cooled crust.
• Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

SWEET POTATO PIE FOR TWO

Steps:

• For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
• Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
• For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
• Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
• If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
• If not using marshmallows: Dollop each pie with some whipped cream, and serve.

THANKSGIVING SWEET POTATO CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until sweet potatoes are easily pierced with a knife, 50 minutes to 1 hour. Remove from the oven and allow to rest, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor and blend until crumbly. Incorporate melted butter. Press mixture evenly into a 9-inch springform pan to form a crust.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and reduce temperature to 300 degrees F (150 degrees C). Let crust cool.
• Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
• Combine baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon in a high-powered blender (such as Vitamix®) and process until smooth. Mix in whole eggs and egg yolks on the lowest speed possible; be careful not to overmix filling.
• Pour filling into crust.
• Bake in the preheated oven until a tester comes out clean and cheesecake just jiggles slightly in the center, about 1 hour and 25 minutes. Leave cheesecake in the oven with the door ajar to allow cheesecake to cool gradually and prevent cracking, about 45 minutes.
• Refrigerate cooled cheesecake for 2 hours before serving.

HOLIDAY SWEET POTATO CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.