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