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House of Blues Sweet Potato Cheesecake w/Praline Sauce

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“Haven't tried this, but it sure sounds yummy.”
1hr 35mins

Ingredients Nutrition


  1. In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
  2. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
  3. Refrigerate for at least 30 minutes.
  4. 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.
  5. Add the sweet potato purée and mix until just blended.
  6. Add the eggs one at a time, scraping bowl after each egg.
  7. Stir in heavy cream at low speed until completely blended.
  8. Pour the filling into into the pan.
  9. 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.
  10. Cool the cheesecake at room temperature for 45 minutes.
  11. Chill for at least 4 hours before serving.
  12. While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
  13. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
  14. Keep warm.
  15. 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.
  16. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
  17. YIELD: 8 servings.

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