Sweet Potato Cheesecake Mini Pies

Sweet Potato Cheesecake Mini Pies Recipe

Indulge in the best of both worlds with these Sweet Potato Cheesecake Mini Pies. This dessert combines the earthy sweetness of sweet potatoes with the creamy, rich texture of cheesecake. Perfect for any season, especially during the holidays, these mini pies are individually sized, making them ideal for parties and family gatherings. With a buttery graham cracker crust, a luscious cheesecake filling, and the warm flavors of cinnamon and nutmeg, these mini pies are guaranteed to be a crowd-pleaser.

The Sweet and Savory History of Sweet Potato Cheesecake

Sweet potatoes are an ancient food source that have been cherished across various cultures, especially in Southern cuisine. Their natural sweetness and soft texture lend themselves perfectly to desserts, while cheesecake dates back to Ancient Greece, renowned for its smooth, creamy texture. By combining the two, we bring together the comforting essence of Southern cooking with the elegance of classic cheesecake, creating a truly unforgettable dessert experience.

Ingredients for Sweet Potato Cheesecake Mini Pies

To prepare these delightful mini pies, gather the following ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

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For the Sweet Potato Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup mashed sweet potatoes (about 1 medium sweet potato)
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For Garnishing (Optional):

• Whipped cream
• Ground cinnamon
• Mini marshmallows

Step-by-Step Instructions for Making Sweet Potato Cheesecake Mini Pies

Step 1: Prepare the Sweet Potato

1. Cook the Sweet Potato: Peel and dice one medium sweet potato. Boil it in water for about 15 minutes, or until tender.
2. Mash the Sweet Potato: Once softened, drain the water and mash the sweet potato until smooth. Set aside to cool.

Step 2: Make the Graham Cracker Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Create Crust Mixture: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and mix until the crumbs are moistened.
3. Form Mini Pie Crusts: Line a standard muffin tin with cupcake liners. Spoon about 1 tablespoon of the crust mixture into each liner and press firmly to form an even crust base.
4. Bake the Crusts: Bake in the preheated oven for 5 minutes to set. Remove from oven and let them cool slightly.

Step 3: Prepare the Sweet Potato Cheesecake Filling

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and ½ cup sugar until smooth and creamy, using an electric mixer.
2. Add Sweet Potato and Eggs: Add the mashed sweet potato and eggs, one at a time, blending until well combined.
3. Incorporate Remaining Ingredients: Add the sour cream, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until everything is fully incorporated.

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Step 4: Assemble and Bake the Mini Pies

1. Pour the Filling: Evenly divide the cheesecake filling among the crusts in the muffin tin, filling each cup to about ¾ full.
2. Bake the Mini Pies: Bake in the preheated oven for 18-20 minutes, or until the centers are slightly set and jiggle slightly when moved.
3. Cool the Mini Pies: Allow the mini pies to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to set fully.

Tips for Perfect Sweet Potato Cheesecake Mini Pies

• Choose Fresh Sweet Potatoes: Opt for fresh sweet potatoes to achieve the best flavor. Avoid canned sweet potatoes as they can alter the texture.
• Room Temperature Ingredients: Ensure that the cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
• Use Full-Fat Cream Cheese: Full-fat cream cheese provides the richest, creamiest texture, essential for the cheesecake filling.
• Garnish Creatively: For a holiday flair, garnish with a swirl of whipped cream, a dash of cinnamon, or toasted mini marshmallows.

Serving and Storing Sweet Potato Cheesecake Mini Pies

Serve chilled, directly from the refrigerator. These mini pies are best enjoyed with a dollop of whipped cream or a sprinkle of cinnamon for extra warmth.

Storing Leftovers: Place any leftover mini pies in an airtight container and refrigerate for up to 5 days. They can also be frozen for up to 1 month. To serve from frozen, let them thaw in the refrigerator overnight.

Frequently Asked Questions

Can I Use a Different Crust?

Certainly! While graham cracker crust pairs beautifully with the cheesecake filling, you can substitute it with a gingersnap or vanilla wafer crust for a unique twist.

What if I Don’t Have a Muffin Tin?

If a muffin tin isn’t available, a mini tart pan works well, though the baking time may vary slightly.

How Can I Add Extra Sweetness?

Consider adding a drizzle of caramel sauce or a sprinkle of brown sugar on top of each mini pie for added decadence.

With the perfect blend of flavors, these Sweet Potato Cheesecake Mini Pies bring a touch of indulgence to any gathering. Each bite offers the smoothness of cheesecake, the richness of sweet potatoes, and the crunch of graham cracker crust – an irresistible combination! Try them once, and they’ll quickly become a staple in your dessert rotation.