OLD FASHIONED SWEET POTATO PIE
30 min prep
1 hr 30 min all out
Makes 8 servings.
Sweet Potato Pie Recipe
Fixings
50 Wafers, separated
1/3 container butter utter, dissolved
2 Tbsp. sugar
1 hr 30 min all out
Makes 8 servings.
Sweet Potato Pie Recipe
Fixings
50 Wafers, separated
1/3 container butter utter, dissolved
2 Tbsp. sugar
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, mellowed
1-1/4 lb. cooked sweet potatoes (about 2), peeled, mashed
1/3 container sugar
1/4 container dull corn syrup
2 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla extract unadulterated
1 container smaller than usual marshmallows
Directions
Heat oven to 325°f.
Pulverize 40 wafers to structure fine crumbs; put in medium bowl. Include 1/4 container butter and 2 Tbsp. sugar; blend well. Press onto bottom and up side of 9-inch pie plate. Coarsely smash remaining wafers; blend with remaining butter. Hold for later utilization.
Beat all remaining fixings aside from marshmallows with blender until decently blended; put into outside.
Bake 50 to 55 min. on the other hand until blade embedded in focus confesses all out. Top with crumb mixture and marshmallows; bake 5 min. on the other hand until marshmallows are puffed. Cool totally. Refrigerate until prepared to serve.
ALMOND CRUNCH PUMPKIN CHEESECAKE
Almond Crunch Pumpkin Cheesecake
Source: kraftrecipes.com | Makes 16 servings |
Fixings
For the cheesecake:
1 and 2/3 Cups of graham cracker crumbs
1 Cup of sugar, separated
Source: kraftrecipes.com | Makes 16 servings |
Fixings
For the cheesecake:
1 and 2/3 Cups of graham cracker crumbs
1 Cup of sugar, separated
1/4 Cup of sliced almonds, hacked
5 TBSP of margarine or butter, dissolved
3 bundles (8 oz. each) of cream cheese, mellowed
1 Cup of strong, packed canned pumpkin
1/2 Cup of sour cream
2 Teaspoons of Pumpkin Pie Spice (or make your own)
4 Eggs
For the almond crunch topping:
1/4 Cup of immovably packed brown sugar
3 Tbsps of butter
1/2 Cup of shredded coconut
1/2 Cup of sliced almonds
Bearings
for the cheesecake:
1. Preheat oven to 350°f if utilizing a silver 9-inch springform pan (or to 325°f if utilizing a dull nonstick springform pan).
2. Blend graham cracker crumbs, 1/3 container of the sugar, almonds and margarine until generally blended. Press immovably onto bottom and 2 inches up side of pan; put aside.
3. Beat cream cheese and staying 2/3 container sugar in huge bowl with electric blender on medium velocity until generally blended.
4. Include pumpkin, sour cream and spice; blend well.
5. Include eggs, 1 at once, beating on low speed after every expansion just until blended.
6. Put into covering.
7. Bake 1 hour. Turn off oven. Open entryway marginally; let cheesecake remained in oven 30 minutes.
for the almond crunch topping:
8. Spot sugar and butter in little saucepan; cook on medium hotness until sugar is disintegrated, mixing once in a while.
9. Include coconut and almonds; blend well.
10. Preheat broiler.
11. Spread Almond Crunch Topping over warm cheesecake.
12. Broil 6 inches from hotness for 2 minutes or until brilliant brown. Run little blade or spatula around edge of pan to extricate cake; cool before evacuating edge of pan.
13. Refrigerate no less than 4 hours before serving. Store extra cheesecake in icebox in the refrigerator.
