Name: Stuffed Sweet Potato Dessert Pie with Dulce de Leche and Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter (room temperature); 1/2 cup white granulated sugar; 1 egg (room temperature); 1 tsp vanilla extract; 1 1/4 cup all purpose flour; 1/4 tsp baking soda; 1/2 tsp baking powder; Pinch of salt; 12 oz cream cheese (softened); 2 Tbsp sour cream; 1/2 cup white granulated sugar; 1 Tbsp corn starch; 13.4 oz can Dulce de Leche; 4 oz baking milk chocolate; 1/4 cup heavy whipping cream

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Introduction

This delicious stuffed sweet potato pie combines a rich cookie crust with a creamy cheesecake filling, topped with dulce de leche and a smooth chocolate ganache. It’s a unique and indulgent dessert perfect for special occasions or when you want to treat yourself.

This image shows a round tart on a white plate lined with parchment paper, placed on a white marbled surface. The tart has four visible layers: the bottom layer is a golden brown crumbly crust. Above that is a thick, creamy white layer of filling. On top of the white layer is a smooth, glossy light brown caramel layer. The top layer is a shiny dark brown chocolate glaze with subtle swirls. A slice has been cut and placed slightly away from the tart, showing all the layers clearly. The edges of the tart crust are thick and crumbly, and there are a few crumbs scattered on the parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter (room temperature)
1/2 cup white granulated sugar
1 egg (room temperature)
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt
12 oz cream cheese (softened)
2 Tbsp sour cream
1/2 cup white granulated sugar
1 Tbsp corn starch
13.4 oz can Dulce de Leche
4 oz baking milk chocolate
1/4 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a pie dish to prevent sticking.
Step 2: In a bowl of an electric mixer, beat together the room temperature butter and 1/2 cup sugar for a couple of minutes until creamy and smooth.
Step 3: Add the egg and vanilla extract to the mixture and beat until combined.
Step 4: Reduce mixer speed to low and sift in the flour, baking powder, baking soda, and salt. Mix until just combined without overworking the dough.
Step 5: Spread the cookie batter evenly in the greased pie dish, pressing it gently up the sides to create the crust. Set aside.
Step 6: In a clean bowl, beat together softened cream cheese and sour cream on medium-high speed until smooth and fluffy, scraping down the sides as needed.
Step 7: Mix in the 1/2 cup sugar and corn starch thoroughly until fully incorporated.
Step 8: Pour the cheesecake batter evenly over the prepared cookie crust and spread gently.
Step 9: Bake the pie in the preheated oven for 20-25 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
Step 10: Remove the pie from the oven and allow it to cool completely at room temperature.
Step 11: Warm the Dulce de Leche slightly in a microwave-safe bowl to soften it for easier spreading. Spread it evenly over the cooled cheesecake.
Step 12: Chop the baking milk chocolate into small pieces and place in a small bowl. Heat the heavy cream until simmering (do not boil), then pour over the chocolate. Stir gently with a whisk until smooth and fully melted.
Step 13: Pour the chocolate ganache over the center of the pie and carefully spread it evenly to cover the top.
Step 14: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to set before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest filling.
For extra texture, sprinkle chopped nuts or toasted coconut on top before chilling.
If you prefer, substitute the milk chocolate ganache with dark chocolate for a richer flavor.
Ensure all dairy ingredients are at room temperature to avoid lumps and achieve a smooth batter.

Storage

Store the pie covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 20 minutes before serving, or enjoy chilled. Avoid freezing as the cheesecake texture can be affected.

How to Serve

A slice of cheesecake with four distinct layers is shown on a metal spatula. The bottom layer is a light golden, crumbly crust. Above that is a thick, creamy white cheesecake layer that looks smooth and dense. The third layer is a thin, shiny caramel layer with a rich golden-brown color. The topmost layer is a thick, glossy dark chocolate ganache, evenly spread and slightly dripping on the edges. The slice is held above a white plate, and the background surface is a white marble texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Just prepare it fully and refrigerate for at least 4 hours or overnight to allow the filling and ganache to set properly.

What can I use instead of dulce de leche?

If you don’t have dulce de leche, you can use caramel sauce or a thickened sweetened condensed milk reduction as a substitute, although the flavor will vary slightly.