Sweet Potatoe Cheesecake

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Sweet Potatoe pie is an all-time favorite. I've taken it a step further and made the cheesecake version that is a hit with people who hate sweet potatoes. This pie will make a believer out of anyone! Everyone who told me they did not like sweet potatoes found themselves reaching for a second helping.

You will need:

2 large sweet potatoes
1/2 tsp of nutmeg
1/2 tsp of ground ginger
1 tblspn of vanilla extract
3 oz of marshmellow cream
3 eggs (medium) or 2 eggs (large)
1/4 stick of butter or margarine
1 tsp of cinnamon

Directions:

Preheat oven to 325 degrees.

Chop sweet potatoes up and boil them until soft. (hint, they usually start floating when they are ready.)

After sweet potatoes are soft, pour them into strainer and drain ou the water. You can also take them out of the water one at a time.

Mash the sweet potatoes, add butter.

Add eggs, mix with hand mixer or blender.

Add nutmeg, ginger, vanilla extract, and cinnamon, mix well with hand mixer or blender.

Add marshmellow cream, mix will

Pour batter into pie crust or graham cracker crust (whichever one you prefer.)bake for 40-45 mins.

Allow pie to cool down before refridgerating for 8 to 12 hours.





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Pumpkin Cheesecake

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A few years ago I found a cheesecake recipe during the holiday season that was absolutely devine. After a few modifications, I created the best pumkin cheesecake recipe ever. According to dozens of people whom have tried it, they also agree. This recipe is a personal favorite and is really easy to make. Great for the holidays or anytime.

What you will need:

5 eggs (medium) OR 3 eggs (large)

(3) 8oz packages of cream cheese (room temperature)

1 cup of granulated sugar

1 tbsp vanilla extract

½ tsp of nutmeg

1 16oz can of pumpkin puree

½ tsp of ground ginger

1 ½ tsp of cinnamon

2 graham cracker pie shells (Large)


Preheat Oven to 325 degrees.

Combine cream cheese and sugar in large mixing bowl and beat with electric hand mixer, on high, until smooth.

Add one egg at a time to cream cheese mixture and blend. Continue until eggs are mixed in batter and batter is smooth.

In a separate mixing bowl, combine pumpkin puree, cinnamon, ginger, and vanilla extract. Mix completely

Pour pumpkin puree mixture into cream cheese mixture and continue to mix with blender completely combining both batters.

Pour batter into gram cracker crust.

Place pie in the oven and bake for 40-45 mins.

After pie is done, allow it to sit for 15 minutes or until cool to prevent cracking. Then refrigerate overnight. Don’t forget the cool whip!!





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