Cream Cheese-Sweet Potato Pie

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

1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)

1 pkg (250 g) cream cheese, not softened

1/4 cup (50 mL) granulated sugar

1 egg

1 tsp (5 mL) grated orange peel

1 cup (250 mL) mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)

2/3 cup (150 mL) half-and-half

1/2 cup (125 mL) packed brown sugar

1 tsp (5 mL) grated orange peel

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) ground ginger

1/4 tsp (1 mL) ground nutmeg

1/8 tsp (.5 mL) salt

1 egg

1 cup (250 mL) sweetened whipped cream

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1

Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 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

Place baking sheet on oven rack. Heat oven to 350ºF. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
3

Place 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. Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
4

Bake on baking sheet 50 to 60 minutes or until set and knife inserted near centre comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
5

Serve pie with sweetened whipped cream. Store covered in refrigerator.