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!!!
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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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Bake It With Joy - Cream Cheese Sweet Potato Pie!
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This classic southern sweet potato pie has a doubly good twist, Creamy cheesecake! It pairs perfectly with smooth sweet potato for an unexpectedly delicious pie flavor combo. I use frozen pre-made pie shells to make this recipe easier.
I prepared my potatoes by baking them in a 350-degree F preheated oven for about 1 hour or until soft. Alternatively, the sweet potatoes can be boiled whole until they're tender, about 40 to 50 minutes.
I really hope you’ll try this easy recipe. It’s Delicious!
Sweet potato filling Ingredients:
• 3-5 plump sweet potatoes
• ½ can Pet brand evaporated milk
• ½ cup flour, optional
• 1 stick of softened butter
• 2 cups of sugar
• 3 eggs
• 2 Tbsp lemon extract
• 1 ½ tsp vanilla extract
• 1/8 tsp salt
• 2 tsp nutmeg
• 3-4 pre-made pie shells
Cream Cheese Filling Ingredients:
• 2 - 8oz pkgs cream cheese
• 1/4 - 1/2 cup of sugar
• 1 egg
• 1 tsp lemon extract
• 1 tsp vanilla extract
Music Used:
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Song Dreams
Artist Nico Anuch
Licensed to
YouTube by YouTube Audio Library
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Apple Pie From Scratch
FULL RECIPE:
Here is what you'll need!
Apple Pie From Scratch
INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water
Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream
PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!
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MUSIC
Soho Strut
Licensed via Warner Chappell Production Music Inc.
Created by
How to Make a Sweet Potato Pie | Sweet Potato Pie | Thanksgiving Recipe
Who's ready for Turkey Day??!! Try my sweet potato pie recipe below????????
2 cups sweet potatoes (mashed)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp + pinch salt (I used table salt)
1.5 Tbsp lemon juice (start small and add to taste)
1.5 tsp pure vanilla extract
1/3 cup half n half (room temp)
2 eggs (room temp)
1 Tbsp flour
4 Tbsp unsalted butter, melted
1 Deep dish pie shell (I used Mrs. Smith 9 deep dish flaky pie crust)
This recipe will only make 1 pie. You'll need 2-3 medium sized sweet potatoes (roughly 2.5 lbs). Bake potatoes at 425°f for 1 hour or until tender. Let cool completely then smash with a masher or fork. Measure out 2 cups of sweet potatoes in a glass measuring cup. Blend on medium speed for 4-5 minutes to get smooth creamy texture. Remove any potato strings from blender, then add other ingredients. Mix well to combine. Don't overmix after adding the flour. Bake on 350°f for 40 - 50 minutes. Pie will be slightly jiggly in the center. Let set for a couple of hours. To blind bake pie shell set oven to 375 and bake until crust reaches desired doneness. All ingredients should be at room temperature. Taste it as you make it. Enjoy!
All sweet potatoes are not the same, don't use bad potatoes ones.
#thanksgivingrecipes #sweetpotatopie
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How to Make Valerie’s Cherry Cheesecake Pizza Pie | Valerie's Home Cooking | Food Network
Valerie's cheesecake dessert features the brightness of lemon and cherry and will warm your heart ❤️
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cherry Cheesecake Pizza Pie
Recipe courtesy of Valerie's Home Cooking
Total: 5 hr 35 min
Active: 1 hr 20 min
Yield: 8 to 10 servings
Level: Easy
Ingredients
Ingredients
Pie Dough:
1 1/3 cups all-purpose flour, plus more for dusting
1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan
4 tablespoons ice water, plus more if needed
Cheesecake Filling:
16 ounces cream cheese, softened at room temperature
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced
Cherry Compote:
2 pounds pitted fresh or thawed frozen cherries, with juices
1/4 cup granulated sugar
1 vanilla bean, split
1/2 medium lemon, zested and juiced
Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon lemon zest
1/2 cup sliced almonds
Directions
Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom
For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!
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How to Make Valerie’s Cherry Cheesecake Pizza Pie | Valerie's Home Cooking | Food Network
Best Lemon Meringue Pie Recipe ...seriously
If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you'll be glad you did.
Print the complete Lemon Meringue Pie Recipe at
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Lemon Meringue Pie Recipe
pie filling ingredients:
9 Deep Dish Pie Crust
1 cup SUGAR
½ cup CORN STARCH
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE
meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp Sugar
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.
To make the lemon pie filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.
To make the Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.
To finish the Pie:
Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.