House of Blues Sweet Potato Cheesecake w/Praline Sauce

READY IN: 1hr 35mins
Recipe by Crabbycakes

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

Top Review by LeCompte

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.

Ingredients Nutrition


  1. In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
  2. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
  3. Refrigerate for at least 30 minutes.
  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. Add the sweet potato purée and mix until just blended.
  6. Add the eggs one at a time, scraping bowl after each egg.
  7. Stir in heavy cream at low speed until completely blended.
  8. Pour the filling into into the pan.
  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. Cool the cheesecake at room temperature for 45 minutes.
  11. Chill for at least 4 hours before serving.
  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. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
  14. Keep warm.
  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. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
  17. YIELD: 8 servings.

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