House Of Blues Sweet Potato Cheesecake W Praline Sauce

Haven't tried this, but it sure sounds yummy.

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 pure 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 cook the cheesecake in the bain marie for 50 minutes at 350f.

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 .

Ingredients

gingersnap crumbs, pecans, unsalted butter, cream cheese, sugar, dark brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, sweet potato, eggs, heavy cream