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This sweet potato casserole cheesecake only has 4 ingredients. A creamy, tangy cheesecake with subtle sweet and cinnamon-spiced sweet potato, it's the easiest dessert ever for this fall, and it's a beauty.
Ingredients
- prepared mashed sweet potatoes with cinnamon and brown sugar, such as Bob Evans®, or about 2 cups of leftover mashed sweet potato casserole: 1 container (22 ounce container)
- prepared cheesecake filling, such as Philadelphia®: 1 container (24.3 ounce container)
- graham cracker pie crust: 1 piece
- mini marshmallows: 2 cups
- pecans: 3 Tbsp (chopped, optional)
Metric Conversion
Stages of cooking
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Place mashed sweet potatoes into a medium bowl and stir until smooth. Add cheesecake filling and stir until well blended. Pour mixture into pie crust and top generously with marshmallows. Freeze pie at least 2 hours.
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Preheat the oven to broil. Place pie in center of oven and cook 1 minute or until the marshmallows brown evenly. Let stand 5 minutes before serving, or keep chilled in the refrigerator until ready to serve. Sprinkle with pecans before serving if desired. Meredith Food Studios
