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Stuffed Sweet Potato Dessert Pie with Dulce de Leche and Chocolate Ganache Recipe

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★★★★★

5 from 101 reviews

This decadent Stuffed Sweet Potato Pie features a buttery cookie crust filled with a creamy cheesecake layer, topped with luscious dulce de leche and a rich milk chocolate ganache for an indulgent dessert experience perfect for special occasions.

Ingredients

Scale

Cookie Crust

  • 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

Cheesecake Filling

  • 12 oz cream cheese (softened)
  • 2 Tbsp sour cream
  • 1/2 cup white granulated sugar
  • 1 Tbsp corn starch

Toppings

  • 13.4 oz can Dulce de Leche
  • 4 oz baking milk chocolate
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a pie dish thoroughly to prevent sticking during baking.
  2. Make Cookie Crust – Cream Butter and Sugar: In the bowl of an electric mixer, beat together the room temperature butter and 1/2 cup sugar for several minutes until the mixture is creamy and smooth.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until well combined, ensuring a smooth batter.
  4. Incorporate Dry Ingredients: Reduce mixer speed to low and sift in the flour, baking powder, baking soda, and salt. Mix until just combined, being careful to not overwork the dough to maintain tenderness.
  5. Form the Crust: Spread the cookie batter evenly in the greased pie dish, pressing gently up the sides to form a uniform crust. Set aside for the filling preparation.
  6. Prepare Cheesecake Filling – Beat Cream Cheese and Sour Cream: Clean the mixer bowl, then beat together the softened cream cheese and sour cream on medium-high speed until the mixture is smooth, fluffy, and well combined, scraping down sides as needed.
  7. Add Sugar and Corn Starch: Mix in the 1/2 cup sugar and 1 tablespoon corn starch thoroughly into the cream cheese mixture ensuring no lumps remain.
  8. Fill the Pie: Pour the cheesecake batter evenly over the prepared cookie crust and spread gently to cover the entire surface.
  9. Bake: Place the pie in the preheated oven and bake for 20-25 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center, avoiding overbaking to keep creamy texture.
  10. Cool Completely: Remove the pie from the oven and allow it to cool to room temperature on a wire rack to prepare for toppings.
  11. Warm Dulce de Leche and Spread: Place the Dulce de Leche in a microwave-safe bowl and warm slightly until soft enough to spread easily, then evenly spread it over the cooled cheesecake layer.
  12. Prepare Chocolate Ganache: Chop the baking milk chocolate into small pieces and place in a bowl. Heat the heavy whipping cream until it simmers (do not boil), then pour over the chocolate. Stir gently with a whisk until the ganache is smooth and fully melted.
  13. Top with Ganache: Pour the warm chocolate ganache over the center of the pie and carefully spread evenly to cover the top layer.
  14. Chill: Let the pie cool to room temperature, then refrigerate it for at least 4 hours to set the cheesecake and ganache layers firmly before serving.

Notes

  • Ensure all dairy ingredients like butter, cream cheese, and egg are at room temperature for smooth blending.
  • Do not overbake the cheesecake layer to avoid cracking or dryness; it should be slightly jiggly when removed.
  • Warming the Dulce de Leche makes it easier to spread without tearing the cheesecake surface.
  • For easier slicing, chill the pie thoroughly before serving.
  • Use a sharp knife dipped in hot water and wiped dry to cut clean slices.

Keywords: Stuffed Sweet Potato pie, cheesecake dessert, cookie crust pie, dulce de leche dessert, chocolate ganache pie

Find it online: https://cookwithlea.com/stuffed-sweet-potato-dessert-pie-with-dulce-de-leche-and-chocolate-ganache-recipe/