Cream Cheese-Sweet Potato Pie

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

Cream Cheese-Sweet Potato Pie

PillsburyRecipe by Pillsbury

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1

25 minutes

4 hours 20 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 440
  • 28g
    (Saturated Fat 16g, Trans Fat 1/2g)
  • 125mg
  • 250mg
  • 41g
    (Dietary Fiber 1g, Sugars 28g)
  • 7g
  • Percent Daily Value*
  • 110%
  • 8%
  • 10%
  • 10%
  • Exchanges
  • 4
  • 1
  • 2
  • 1/2
  • Carbohydrate Choices
  • 3

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

Tips & Techniques

  • 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.

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F.

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

Directions

  1. 1Place 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. 2Place 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. 3Bake 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. 4Serve pie with sweetened whipped cream. Store covered in refrigerator.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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Anonymous User
Anonymous said:

very good pie i made it by just using cream cheese in the sweet potatoe mixture, with orange juice for peel, and milk for half and half, and 2 eyes. it was a hit, wow1

11/24/2010 6:48:02 PM

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