House Of Blues Sweet Potato Cheesecake Wpraline Sauce Recipes

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HOUSE OF BLUES SWEET POTATO CHEESECAKE W/PRALINE SAUCE



House of Blues Sweet Potato Cheesecake w/Praline Sauce image

Make and share this House of Blues Sweet Potato Cheesecake w/Praline Sauce recipe from Food.com.

Provided by Crabbycakes

Categories     Cheesecake

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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 the springform 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.
  • YIELD: 8 servings.

Nutrition Facts : Calories 1093.5, Fat 77.7, SaturatedFat 39.6, Cholesterol 308.4, Sodium 452.6, Carbohydrate 93.8, Fiber 3.3, Sugar 62.4, Protein 11.6

HOLIDAY SWEET POTATO CHEESECAKE



Holiday Sweet Potato Cheesecake image

Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 22

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
SWEET POTATO FILLING:
1 cup mashed sweet potatoes (about 3/4 pound)
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon each ground cinnamon, cloves and nutmeg
1/8 tsp. salt
TOPPING:
3/4 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
Glazed chopped pecans, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING



Sweet Potato Cheesecake With Praline Topping image

This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.

Provided by BootyDC316

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 16

1 3/4 cups graham crackers or 1 3/4 cups gingersnap crumbs
3 tablespoons sugar
1 pinch salt
1/4 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt (optional)
1 lb cream cheese, at room temperature
2 teaspoons pure vanilla extract
3 large eggs
1 cup sweet potato puree
1/2 cup pecan halves
1 tablespoon butter
2 tablespoons brown sugar, packed

Steps:

  • Crust:.
  • Butter 9-inch springform pan.
  • In medium-size bowl, mix crumbs, sugar and salt.
  • Drizzle with butter; stir until dry ingredients are evenly moist.
  • Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
  • Refrigerate 30 minutes.
  • Preheat oven at 350 degrees.
  • Filling:.
  • In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
  • With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
  • Blend in sweet potatoes.
  • Scrape filling into chilled crust; smooth top.
  • Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
  • Topping:.
  • Coarsely chop pecans.
  • In small skillet, melt butter.
  • Add pecans; sprinkle with sugar.
  • Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
  • Spoon mixture around edge of cheesecake.
  • Refrigerate until time to serve.

SWEET POTATO CHEESECAKE WITH CANDIED PECANS



Sweet Potato Cheesecake with Candied Pecans image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 18

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
8 tablespoons melted butter
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

Steps:

  • To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
  • Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
  • To make the cheesecake batter: Raise oven temperature to 450 degrees F.
  • In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
  • For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
  • Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

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