Ingredients Weight Measure
Pecan halves 1 cup
Gingersnaps 35-40 (cookies)
Melted butter 1/4 cup
TABASCO® brand Habanero Sauce 2-1/2 Tbsp.
Cream cheese 16 oz.
Eggs 2 ea.
Vanilla 1 tsp.
Bourbon 2 Tbsp.
Cinnamon 1/4 tsp.
Fresh nutmeg, ground 1/4 tsp.
Cooked sweet potatoes, peeled, chiffonade, deep-fried 1-1/2 lbs.

Sauce for Cheesecake

Ingredients Weight Measure
Dark beer 6 oz.
Balsamic vinegar 12 oz.
TABASCO® brand Habanero Sauce 2 Tbsp.


  1. For Cheesecake, place pecan halves and gingersnaps in food processor and pulse until finely ground.
  2. Place in bowl, add melted butter and 1 Tbsp. TABASCO® Habanero Sauce.
  3. Mix together and place in 9" springform pan coming up the edge 1".
  4. Bake crust in 375° oven for 8 minutes; then cool.
  5. Add vanilla, bourbon, cinnamon, nutmeg and 1-1/2 Tbsp. TABASCO® Habanero Sauce.
  6. Mix, using spoon until combined.
  7. Place on top of the cooled crust and bake at 450° with pan of water in oven for 10 minutes.
  8. Reduce heat to 250° bake for 45-55 minutes until done.
  9. Top cheesecake with chiffonade of deep-fried sweet potato and sauce, which follows.
  10. For Sauce, add beer and vinegar to saucepan and reduce by 1/2. After the beer and vinegar have reduced, add the TABASCO® Habanero Sauce and simmer 5 to 8 minutes. Sauce will thicken after it cools.


I believe my dish is a winner because it is very unique, it has a great flavor and it looks great. The taste is just something you cannot explain; you just must taste it. I also believe you will not find any other recipe more flavorful and delicious, as well as great to look at.