House of Blues Sweet Potato Cheesecake w/Praline Sauce |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Haven't tried this, but it sure sounds yummy. Ingredients:
1 1/2 cups finely ground gingersnap crumbs |
3/4 cup toasted pecans, ground |
6 tablespoons unsalted butter, melted |
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 |
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.
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