Sweet Potato Cheesecake Pie | No Bake Desserts | Thanksgiving Recipes | Ep. 476 ????????
Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen; hope all of you are doing well, staying safe, healthy, and Halloween!!!
Recently I have reached another milestone, 27,000 Subscribers!!! Many thanks again my Friends for watching and enjoying my Southern Recipes and Hospitality; now we’re on to 28,000.
It’s that time of the year and one of my favorite Holidays, Thanksgiving!!! So today I am making a dessert that would be everyone’s new favorite, Sweet Potato Cheesecake Pie!
Simple and easy, full of Sweet Potato flavor, and the best part, no Oven required! A no bake dessert! This will be a hit and everyone will love and enjoy this!!!
Ellen’s Thanksgiving Recipes Playlist:
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Homemade Whipped Cream:
Homemade Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted
Grease a 9-inch deep dish pie plate with cooking spray and set aside. In a large bowl, add the graham cracker crumbs, sugar, and melted butter; stir until well combined. Pour the crust mixture into the pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
1 (8 oz) tub cream cheese spread, softened
1/2 cup white sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure orange extract
1 cup cooked sweet potatoes, mashed and cooled
2 cups fresh whipped cream or whipped topping
1 (9-inch) graham cracker crust (if using)
In a large bowl, add the cream cheese spread, sugar, pumpkin pie spice, salt, vanilla extract, orange extract, and the mashed sweet potatoes; stir until well combined (you may also use a hand mixer, cream on medium speed until well incorporated). Add and gently fold in the whipped cream (or whipped topping). Pour the sweet potato filling into the graham cracker crust and spread into a evenly layer. Place the pie in the refrigerator and chill overnight until firm. The next day, pipe the sides with whipped cream using a 1M star piping tip (optional), cut into slices, serve with whipped cream and dusting of pumpkin pie spice (if desired) and enjoy!
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Hot Water Cornbread:
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New Yorkers Love Eileen's Special Cheesecake | Legendary Eats
Eileen's Special Cheesecake in NYC makes New York City's best cheesecakes. Eileen Avezzano opened the shop in the 1970s and has been selling cheesecakes ever since. Celebrity chefs, like Bobby Flay, have praised her cakes as the best in NYC, a city famously known for cheesecake.
Learn more about Eileen's Special Cheesecake:
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#Cheesecake #EileensSpecial #FoodInsider
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New Yorkers Love Eileen's Special Cheesecake | Legendary Eats
Ep. 452: Cherry Cheesecake Dump Cake | How To Make Cherry Cheesecake Dump Cake | 5 Ingredients ????????
Hello my Friends and Welcome to my Southern Kitchen,
Hope all of you are doing well, staying Safe and Healthy!!!
Today I am making a Dump Cake Recipe that only called for 5 Ingredients, Cherry Cheesecake Dump Cake!
Simply, Easy, and full of Cherry flavor, makes a great Crowd Pleaser, great for any Party or Get Together, and perfect Dessert for any Weeknight Dinner; everyone will love and enjoy this!!!
1 (15.25 oz) package cherry chip cake mix (or you can use yellow, vanilla or french vanilla cake mix)
1/2 cup (1 stick) unsalted butter, melted and cooled
2 (21 oz) cans cherry pie filling
1 tsp pure almond extract, divided
1 (8 oz) carton whipped cream cheese spread, softened
Preheat Oven to 350 Degrees
In a medium bowl, add the cake mix and melted butter; stir until well combined and crumbly and set aside.
Grease a 9x13 inch baking dish with baking spray or butter and set aside.
Add 1/2 teaspoon of almond extract in each can of cherry pie filling and stir until well combined. Pour the cherries into the pan and spread evenly. Scoop dollops of the whipped cream cheese on top and spread out evenly. Sprinkle the cake crumbs all over the cream cheese and cherries. Bake for 30 minutes until cherries are bubbly and the crust is golden brown. Remove from the oven and cool on a wire rack for 10 minutes. Serve with whipped cream or vanilla ice cream and enjoy!
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Mint Chocolate Chip Cookies:
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Episode 52: No Bake Key Lime Cheesecake (Requested Recipe)
OMG this Cheesecake is the BOMB.com, It is so creamy, tart, and full of Lime Flavors! If you don't feel like turning on the Oven, make this No Bake Key Lime Cheesecake...Perfect for your Easter Dinner and a great Spring Dessert!! Happy Easter and Happy Spring!!
1 (8 oz) carton mascarpone cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lime juice
Zest of 1 lime
1 tsp pure lime extract
1 (9 inch) graham cracker crust
Whipped cream and lime zest, for garnish, optional
In a large bowl using a hand held electric mixer, cream the mascarpone cheese until light and fluffy. Slowly add the milk mixing on low-medium speed until well combined. Mix in half of the lime juice, blend together then add other half of the juice. Then add lime zest and extract and mix really well and pour filling into the crust. Place the cheesecake into the refrigerator for at least 5 hours up to overnight, until well chilled and set. Garnish with whipped cream and lime zest (optional).
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No Bake Cherry Cheesecake
No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::
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Cherry Cheesecake Pie Recipe | How To Make Cherry Cream Cheese Pie | No Bake Dessert | Ep. 546 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making another great Summer and No Bake Dessert recipe that everyone will love and enjoy at your next BBQ Cookout, Picnics, Fish Frys and more; Cherry Cheesecake Pie AKA Cherry Cream Cheese Pie!
Simple and easy, creamy, refreshing, and bursting with Cherry flavor; everyone will be going back for seconds!
Ellen’s No Bake Dessert recipes playlist:
Ellen’s No Bake Cheesecake recipes playlist:
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled
Filling
1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 (21 ounce) can cherry pie filling, chilled
1/2 teaspoon pure almond extract
Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe. You can also use blueberry, strawberry, or any kind of pie filling.
Preheat Oven to 350 Degrees
For the Crust: Crush the graham crackers until they are fine crumbs then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
For the Filling: In a large bowl using a electric mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the lemon juice then add and mix in the other half, and add in the vanilla extract and continue to mix until well incorporated. Pour the filling into the cooled crust. Place the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, add the almond extract into the cherry pie filling and mix until well combined. Pour the cherry filling on top of the pie and spread evenly. Cut into desired slices, serve with whipped cream (if desired) and enjoy!
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