Best 2 House Of Blues Sweet Potato Cheesecake Wpraline Sauce Recipes
Indulge in a harmonious blend of sweet and savory flavors with the House of Blues Sweet Potato Cheesecake and Wpraline Sauce. This culinary masterpiece combines the velvety texture of sweet potato cheesecake with the rich, nutty flavor of wpraline sauce, creating an unforgettable dessert experience. The cheesecake features a luscious filling made from roasted sweet potatoes, cream cheese, sugar, and spices, all nestled in a graham cracker crust. The wpraline sauce, a New Orleans specialty, adds a delightful crunch and a hint of caramel flavor, perfectly complementing the creamy cheesecake. This article provides step-by-step instructions for both the cheesecake and the wpraline sauce, allowing you to recreate this delectable treat in your own kitchen.
Here are our top 2 tried and tested recipes!
SWEET POTATO CHEESECAKE
Steps:
- Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
- Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
- In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
- Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.
SWEET POTATO CHEESECAKE WITH PRALINE TOPPING
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
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.
Tips:
- Use fresh sweet potatoes: Fresh sweet potatoes will give your cheesecake a more vibrant color and flavor.
- Don't overcook the sweet potatoes: Overcooked sweet potatoes will make your cheesecake dense and gummy.
- Let the cheesecake cool completely before serving: This will help the cheesecake to set properly and prevent it from falling apart.
- Use a sharp knife to cut the cheesecake: A sharp knife will help you to get clean, even slices.
- Serve the cheesecake with your favorite toppings: Some popular toppings include whipped cream, fresh fruit, and praline sauce.
Conclusion:
This sweet potato cheesecake is a delicious and unique dessert that is perfect for any occasion. The sweet potato filling is rich and creamy, and the praline sauce adds a touch of sweetness and crunch. This cheesecake is sure to be a hit with your family and friends.
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