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    SWEET POTATO CHEESECAKE/ PRALINE SAUCE


    Source of Recipe


    Unknown
    Sweet Potato Cheesecake with Praline Sauce and Whipped Cream

    For the crust:
    1-1/2 cups finely ground ginger cookie crumbs
    3/4 cup toasted pecans, ground
    6 Tablespoons unsalted butter, melted

    For the filling:
    8 ounces cream cheese or 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 puréed sweet potato
    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

    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 addition.

    Stir in heavy cream at low speed until completely blended.

    Pour the filling into into the pan.

    Put the pan into a 1 to 1½ inch 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 bath 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.

    YIELD: 8 servings.


 

 

 


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