House of Blues Sweet Potato Cheesecake w/Praline Sauce

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

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 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

Directions

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.