The combo of flavors here makes this a wonderfully seasonal pie with a fun twist. Plus, you’ll satisfy both cheesecake-lovers and guests that prefer pie. Sweet potatoes deliver an earthiness that can’t be beat, but you could just as well make this pie with pumpkin puree if you prefer. This pie can be made a day ahead of time and stored in the refrigerator.
- ½ prepared All-Butter Pie Dough
- 12 oz. cream cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. all-purpose flour
- 2 cups mashed sweet potatoes
- 3 large eggs
- 1½ tsp. pumpkin pie spice
- 1½ tsp. vanilla extract
- 1 Tbsp. milk or cream
On a lightly floured surface, roll dough into a 12-inch round. Carefully transfer to a 9-inch round, glass pie plate; fit into plate. Fold edges under and crimp. Freeze 30 minutes.
Preheat oven to 375°F. Cover pie shell with parchment paper; fill completely with baking weights or dried beans. Bake on the bottom rack 15 minutes or until golden. Transfer to a wire rack to cool; carefully remove parchment paper and pie weights.
Combine cream cheese, sugar, and flour in a large bowl; beat with a mixer until smooth. Set ½ cup mixture aside.
Add mashed sweet potatoes, eggs, spice, and vanilla to remaining cream cheese mixture; beat with mixer until smooth. Pour sweet potato mixture into par-baked pie shell. Whisk milk into reserved ½ cup cream cheese mixture. Dollop spoonfuls of the cream cheese mixture over the top of the sweet potato mixture in pie shell; use a knife to swirl, creating a marble effect.
Cover crust edges with strips of foil to prevent over-browning. Bake on bottom rack for 30 minutes; remove foil strips and bake for 10 to 15 minutes longer, or until the filling is almost set (there should still be a slight jiggle in the center). Cool at room temperature 1 to 2 hours; refrigerate at least 4 hours before serving.