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    You are in: Home / Recipes / House of Blues Sweet Potato Cheesecake w/Praline Sauce Recipe
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    House of Blues Sweet Potato Cheesecake w/Praline Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    45 mins

    50 mins

    Crabbycakes's Note:

    Haven't tried this, but it sure sounds yummy.

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    Units: US | Metric

    For the crust

    • 1 1/2 cups finely ground gingersnap crumbs
    • 3/4 cup toasted pecans, ground
    • 6 tablespoons unsalted butter, melted

    For the filling

    For the praline sauce


    1. 1
      In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
    2. 2
      To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
    3. 3
      Refrigerate for at least 30 minutes.
    4. 4
      In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes.
    5. 5
      Add the sweet potato purée and mix until just blended.
    6. 6
      Add the eggs one at a time, scraping bowl after each egg.
    7. 7
      Stir in heavy cream at low speed until completely blended.
    8. 8
      Pour the filling into into the pan.
    9. 9
      Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
    10. 10
      Cool the cheesecake at room temperature for 45 minutes.
    11. 11
      Chill for at least 4 hours before serving.
    12. 12
      While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
    13. 13
      Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
    14. 14
      Keep warm.
    15. 15
      To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving.
    16. 16
      Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
    17. 17
      YIELD: 8 servings.

    Ratings & Reviews:

    • on November 19, 2009


      I made this for my new husband for Christmas 2008. He Flipped! He said it was the most delicious dessert he had Ever Ever had. I made my own pecan crust minus the gingersnaps. 2C Pecans, 1/2 C Sugar and 1/3 C Butter. Bake 12 minutes @ 400 Degrees. I let the crust cool on a rack. i left out the ginger, cloves, and nutmeg. and upped the cinnamon to 2 teaspoons. I chose cream cheese and light brown sugar over the dark in the praline sauce. I will make it at least twice during every holiday season. It Rocked! Thanks, Callie PS I Made it with Farmers Market Pumpkin Pie Mix instead of the Sweet Potato and Spices. The Mix had it pre-measured. It was incredible too.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for House of Blues Sweet Potato Cheesecake w/Praline Sauce

    Serving Size: 1 (274 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1093.5
    Calories from Fat 698
    Total Fat 77.6 g
    Saturated Fat 39.6 g
    Cholesterol 308.3 mg
    Sodium 452.5 mg
    Total Carbohydrate 93.7 g
    Dietary Fiber 3.3 g
    Sugars 62.4 g
    Protein 11.5 g

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