Hey Loves! Wanted to share two more thanksgiving recipes with you today that you are going to love making for your family. I’m sharing my sweet potato casserole recipe that is so easy and the perfect sweet and savory combo side dish. I’ll also be sharing a great twist on the classic thanksgiving dessert- a pumpkin pie cheesecake. It’s one of the best desserts I’ve ever made- even Adam said he gobbled it up faster than anything else I’ve made in the past. Hope you enjoy these Thanksgiving recipes and if you do, tag me on instagram- I’m @bitsofbri.
While oven is preheating to 375 degrees, in a mixing bowl, mash the yams, sugar, butter, salt, vanilla, and pecans (optional). Spray 13×9 baking dish with cooking spray and add in mashed mixture, spreading evenly in pan. Bake for 15 minutes. Remove pan from oven and add package of mini marshmallows. Bake 10 minutes or until marshmallows are golden brown. Enjoy!
Mix graham cracker crumbs, sugar, melted butter and cinnamon. Press mixture with your fingers into a pie plate (I used a 9 inch round).
Set cream cheese out to be at room temperature before blending. Beat the cream cheese, sugar, vanilla, and eggs until smooth. Add 1 1/3 cups of the cheesecake batter to the pie crust. Add pumpkin puree and pumpkin spice to the remaining cheesecake batter. Blend until smooth. Gently pour pumpkin batter on top of the plain cheesecake layer- do not mix. Bake at 325 degrees for 35 to 40 minutes. Let cool for one hour and refrigerate overnight. Top with whipped cream right before serving. Yum!
If you’d like to see how I make these recipes, you watch how to make them in this video:
Thank you so much for reading this blog post. I hope you’ve enjoyed all of the Thanksgiving recipes I’ve been sharing. Don’t forget to tag me if you make any!