Recipe

Sweet Potato Cheesecake W Praline Sauce Recipe

	Cooper / All my dishes 2 years ago This cheesecake is so different and pairs well with most any elegant meal. It takes cheesecake to another level and the beauty is it is not a yucky sweet, sweet desert. It is an original recipe that I have used numerous times. Enjoy! Prep:30m Cook:90m Servings:12	Cooper
	wonderful dessert

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Ingredients

CRUST

1 1/2 cups crusted cinnamon grahams

2 tablespoons sugar

5 tablespoons melted butter

FILLING

24 oz. cream cheese (The real stuff, not the low-fat)

1/3 cup dark brown sugar, packed

5 teaspoons flour

4 eggs

1 egg yolk

2 cups mashed cooked sweet potatoes (yeah, you could use canned, drained)

1/2 cup whipping cream

2 teaspoons vanilla extract

1 teaspoons ground cinnamon

1/2 tsp (each) fresh grated nutmeg, ground ginger, ground cloves

PRALINE SAUCE

1/2 cup tightly packed brown sugar

1/2 cup whipping cream

1/4 cup butter

1 cup pecans, chopped

2 teaspoons vanilla

Directions

CRUST

Mix well. Press evenly onto bottom of greased 8 inch springform pan.

FILLING

large bowl combine cream cheese, brown sugar and flour. Beat with mixer until smooth. Add eggs and yolk, one at a time, beating after each addition. Stir in sweet potatoes, cream, vanilla and spices. Pour over the crust. Bake at 350 for 15 minutes. Lower temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet and shiny, Remove from oven and run a knife around inside edge of pan. Turn oven off and return cake to oven and let sit for one hour or up to two hours until center is firm. Cool to room temperature and then chill, uncovered, overnight. Chill until ready to serve. Drizzle warm sauce over individual slices. Makes 12 to 18 slices.

PRALINE SAUCE

Mix sugar, cream and butter and bring to boil over medium heat. Boil two minutes, stirring often, Remove from heat. Stir in chopped pecans and vanilla.

TIP: Do not overbake. This will cause major cracking. If cake cracks, use a hot, wet, sharp knife and make repairs. Cracking occurs during cooling. It shrinks. If cake is stuck to side of pan it will crack.

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