Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

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.