House Of Blues Sweet Potato Cheesecake Wpraline Sauce Recipes

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

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.

Steps:

• FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes. Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until ground.
• FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps. water in a bowl. Toss with a fork. Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray. Bake at 350F for 10 minutes. Cool on a wire rack. Reduce oven temperature ot 325°F.
• FOR THE FILLING: Place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add puréed potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; plulse 3 times or until blended. Pour filling into crust. Bake 325F fo 55 minutes. Turn off oven. (Do not remove cheesecake from oven). Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.