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House of Blues Sweet Potato Cheesecake with Praline Sauce and Whipped Cream

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  • Submitted by: Recipe Group Member
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For the crust Ingredients:

  • 1 1/2 cups finely ground ginger cookie crumbs

For the filling Ingredients:

  • 4 oz cream cheese or mascarpone cheese, softened

For the praline sauce Ingredients:

  • 4 oz unsalted butter


  1. 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.
  2. 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.
  3. 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 thespringform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350° F.
  4. Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
  5. 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.
  6. 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.
  7. Makes 8

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