House of Blues Sweet Potato Cheesecake w/Praline Sauce

Recipe by Crabbycakes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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