Praline Sweet Potato Cheesecake 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

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.

Provided by MARBALET

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ).
  • Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  • Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  • Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  • Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Make and share this Sweet Potato Cheesecake recipe from Food.com.

Provided by LizCl

Categories     Cheesecake

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 18

1 cup flour
1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/2 cup flour, sifted
1/2 cup light brown sugar, packed
6 tablespoons butter, softened
1 teaspoon cinnamon
1 cup chopped pecans

Steps:

  • Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
  • Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
  • Reduce oven temperature to 300 degrees.
  • Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
  • Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
  • Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
  • Beat in sweet potato mixture on low speed about 1 minute until blended.
  • Beat in eggs, one at a time.
  • Pour batter into springform pan.
  • Place springform pan in larger pan.
  • Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
  • Pecan Crumb Topping.
  • Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
  • Sprinkle Pecan Crumb Topping over cheesecake.
  • Bake about 30 minutes or until topping is set.
  • Cool.

Nutrition Facts : Calories 464.8, Fat 32.2, SaturatedFat 17.1, Cholesterol 140.1, Sodium 236.9, Carbohydrate 38.8, Fiber 1.9, Sugar 23.8, Protein 7.3

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.

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