Sweet Potato Cheesecake Pie
A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
Pour pecans into a blender; grind into a meal.
Whisk pecan meal 1/3 cup brown sugar flour cinnamon and salt together in a bowl.
Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain.
Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
Turn dough onto a lightly floured surface and knead until smooth.
Form dough into a disk.
Wrap in plastic wrap and chill until firm at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Roll out dough on a lightly floured surface into a 10-inch crust.
Transfer to an 8-inch baking dish.
Cover crust with a piece of parchment paper; fill with pie weights.