Best 3 Praline Sweet Potato Cheesecake Recipes

PRALINE SWEET POTATO CHEESECAKE

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, sugar and butter; press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes., Meanwhile, scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-13 minutes, turning once., Place springform pan on a wire rack. Reduce oven temperature to 325°. When potatoes are cool enough to handle, peel and mash; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in whipping cream, sour cream and mashed sweet potatoes. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 65-75 minutes. 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., For topping, in a small heavy saucepan, combine brown sugar and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil over high heat; stir in whipping cream. Remove from the heat; stir in pecans., Spoon topping over cheesecake to within 1/2 in. of edge. Cool; refrigerate overnight. Remove side of pan.

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING

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.

HOUSE OF BLUES SWEET POTATO CHEESECAKE W/PRALINE SAUCE

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.