Creamy Harvest Cheesecake

Matcha & Sesame Base

• 2 cups of Graham Crackers
• 1/4 cup of Sugar
• 1/2 cup of Butter, melted
• 2 teaspoons of Matcha Powder
• 1/4 cup of Sesame seeds

Sweet Potato & Maple Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of Brown Sugar
• 1/4 cup of Maple Syrup
• 1/2 teaspoon of Ground Cinnamon
• 1/4 teaspoon of Ground Nutmeg
• 1 cup of Sweet Potato Puree
• 3 Eggs
• 1 tablespoon of Cornstarch

Salted Pistachios Topping

• 1/2 cup of Pistachio Nuts, chopped
• 1/4 cup of Granulated Sugar
• 1/4 teaspoon of Salt

Instructions

1. Preheat oven to 350°F.
2. Pulse the graham crackers, sugar, matcha powder, sesame seeds, and melted butter in a food processor until finely ground.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes until the crust sets.
5. In a stand mixer, beat the cream cheese and brown sugar until creamy.
6. Add maple syrup, cinnamon, and ground nutmeg. Beat until blended.
7. Mix in the sweet potato puree.
8. Add eggs, one at a time, until combined.
9. Mix in cornstarch.
10. Pour the batter over the crust.
11. Bake for 40 minutes or until the center is almost set.
12. Remove the cake from the oven and let it cool for 10 minutes.
13. Mix granulated sugar and salt in a small bowl.
14. Sprinkle the mixture over the cake.
15. Sprinkle chopped pistachios on top of the sugar mixture.
16. Bake for an additional 10 minutes or until the topping is golden brown.
17. Let the cheesecake cool and then chill it in the refrigerator for at least 3 hours before serving.