Prep 45 mins
Cook 50 mins
Haven't tried this, but it sure sounds yummy.
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
- 8 ounces cream cheese or 8 ounces mascarpone cheese, softened
- 1⁄2 cup sugar
- 1⁄2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 cup pureed sweet potato (or yam; the orange kind, not the yellow kind)
- 5 eggs
- 1⁄2 cup heavy cream
For the praline sauce
- 8 ounces unsalted butter
- 1 cup dark brown sugar, packed
- 1 cup heavy cream
- 1⁄2 cup chopped toasted pecans
- In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
- To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
- Refrigerate for at least 30 minutes.
- 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.
- Add the sweet potato purée and mix until just blended.
- Add the eggs one at a time, scraping bowl after each egg.
- Stir in heavy cream at low speed until completely blended.
- Pour the filling into into the pan.
- 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.
- Cool the cheesecake at room temperature for 45 minutes.
- Chill for at least 4 hours before serving.
- While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
- Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
- Keep warm.
- 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.
- Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
- YIELD: 8 servings.
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.