House of Blues Sweet Potato Cheesecake W Praline Sauce
Indulge your sweet tooth with the ultimate dessert experience: House of Blues Sweet Potato Cheesecake with Praline Sauce. This decadent recipe combines creamy, spiced sweet potato cheesecake baked on a buttery graham cracker crust, creating a silky texture with hints of cinnamon and vanilla. Topped with a luscious homemade praline sauce that’s rich with caramelized brown sugar, chopped pecans, and velvety cream, each bite is a symphony of fall-inspired flavors. Perfect for holiday gatherings or special occasions, this show-stopping dessert is a stunning centerpiece that serves 12 and pairs beautifully with a cup of coffee or a glass of dessert wine. Treat yourself to this unforgettable sweet potato cheesecake and wow your guests!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 4 large eggs
- 1 cup mashed sweet potato
- 0.5 cup sour cream
- 0.5 cup heavy cream
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 0.75 cups brown sugar
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.75 cups pecans, chopped
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan, evenly distributing it. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes.
Gradually add 1 1/4 cups granulated sugar, mixing until well combined.
Add eggs one at a time, beating well after each addition.
Mix in the mashed sweet potato, sour cream, 1/2 cup heavy cream, cinnamon, and 2 teaspoons vanilla extract until fully incorporated.
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake for 65-75 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door cracked for an additional 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
To make the praline sauce, heat the brown sugar, 4 tablespoons butter, and 1/2 cup heavy cream in a small saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from the heat and stir in the chopped pecans and 1 teaspoon vanilla extract.
Let the praline sauce cool slightly before drizzling it over the chilled cheesecake.
Slice the cheesecake and serve with an extra spoonful of praline sauce for added indulgence.
Nutrition Facts
Calories |
8032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.2 g | 718% | |
| Saturated Fat | 296.2 g | 1481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2105 mg | 702% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 685.2 g | 249% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 506.7 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1368 mg | 105% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3126 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
