Name: Sweet potato cheesecake with praline sauce
Yield: 0 serving
Cuisine: Bake
Ingredients: 10.00 ml butter softened; 100.00 g pecan nuts chopped; 50.00 g tennis biscuits crumbled; 25.00 g castor sugar; 30.00 g butter melted; 1.00 kg cream cheese; 200.00 g brown sugar firmly packed; 100.00 g castor sugar; 4.00 eggs; 35.00 g cornflour; 5.00 ml cinnamon ground; 5.00 ml mixed spice ground; 500.00 ml sweet potatoes cooked, mashed; 100.00 g brown sugar firmly packed; 60.00 ml water; 60.00 g butter; 1.00 eggs beaten; 25.00 g pecan nuts chopped; 5.00 ml vanilla essence

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Ingredients (19)

CRUST

10.00 ml	butter — softened
100.00 g	pecan nuts — chopped
50.00 g	tennis biscuits — crumbled
25.00 g	castor sugar
30.00 g	butter — melted

FILLING

1.00 kg	cream cheese
200.00 g	brown sugar — firmly packed
100.00 g	castor sugar
4.00	eggs
35.00 g	cornflour
5.00 ml	cinnamon — ground
5.00 ml	mixed spice — ground
500.00 ml	sweet potatoes — cooked, mashed

PRALINE SAUCE

100.00 g	brown sugar — firmly packed
60.00 ml	water
60.00 g	butter
1.00	eggs — beaten
25.00 g	pecan nuts — chopped
5.00 ml	vanilla — essence

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Method:

CRUST
1. Spread softened butter into a 23 cm springform tin.
2. Combine the remaining crust ingredients in a bowl and then press into the bottom and halfway up the sides of the prepared pan. Refrigerate.
FILLING
3. In a large bowl, beat the cream cheese. Gradually beat in the brown sugar and castor sugar until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. In a small bowl, combine cornflour, spices and sweet potato; mix well. Gradually add to the cream cheese mixture and beat until smooth. Pour into prepared crust.
6. Bake in preheated 180 ºC oven for 1 hour 30 minutes, or until centre is set. Turn oven off and leave the cake to stand in the oven for at least 20 to 30 minutes.
7. Remove from the oven and cool to room temperature on a wire rack. Remove sides of tin. Refrigerate overnight.
PRALINE SAUCE
8. In a small saucepan, over a medium heat, combine the sugar, water and butter. Bring to the boil and simmer for 2 minutes.
9. Gradually blend a small amount of the syrup into the beaten egg. Return to the saucepan; cook over a low heat for 1 minute, stirring constantly.
10. Remove from the heat and stir in the pecan nuts and vanilla essence.
Serve sauce slightly warm and pour over the cheesecake.