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BEST THANKSGIVING DESSERTS TO ENJOY

Written By sonali on Monday 24 November 2014 | Monday, November 24, 2014

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


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


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.
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