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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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orignally from the Philadelphia Brand Cream Cheese Cookbook Ingredients:
1 cup gingersnap crumbs |
1/2 cup pecans, finely chopped |
3 tablespoons butter or 3 tablespoons margarine, melted |
16 ounces cream cheese, softened |
1 (17 ounce) can sweet potatoes, drained |
1/2 cup sugar |
1/4 cup orange juice |
2 eggs |
1/2 cup sour cream |
1 teaspoon cinnamon |
to taste miniature marshmallow |
Directions:
1. Combine crumbs, nuts and butter; press onto bottom of 9 springform pan.
2. Combine softened cream cheese, sweet potatoes and sugar, mixing with electric mixer until blended.
3. Blend in orange juice, eggs, sour cream and cinnamon; pour over crust. Bake at 325 degrees, 1 hour.
4. Loosen cake from rim of pan.
5. Cool; remove rim.
6. Chill.
7. Top with marshmallows just before serving; broil until lightly browned.
8. Garnish with pecan halves, if desired.
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