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

For the crust Ingredients:

  • 1 1/2 cups finely ground ginger cookie crumbs
  • 3/4 cup toasted pecans, ground
  • 6 Tbsp unsalted butter, melted

For the filling Ingredients:

  • 4 oz cream cheese or mascarpone cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
  • 5 eggs
  • 1/2 cup heavy cream

For the praline sauce Ingredients:

  • 4 oz unsalted butter
  • 1 cup dark brown sugar, packed
  • 1 cup heavy cream
  • 1/2 cup chopped toasted pecans

Preparation:

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 thespringform 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.

Makes 8

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