Harvest Cheesecake with Olive Oil & Sea Salt Base, Sweet Potato & Maple Filling, and Candied Pecans Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2 teaspoons sea salt
• 1/2 cup olive oil
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 cup sweet potato puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Instructions:

1. Preheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a large bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 2 teaspoons of sea salt. Stir in olive oil until mixture is evenly moistened. Press the mixture into the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
3. In a large bowl, beat the cream cheese and 1/2 cup granulated sugar together until smooth. Add in the sweet potato puree, maple syrup, cinnamon, and nutmeg. Beat until well combined. Add eggs, one at a time, and beat until combined.
4. Pour the filling over the cooled crust.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. In a small saucepan, melt the butter and brown sugar over medium heat, stirring constantly until sugar is dissolved. Add pecans, stirring to coat. Cook for 3-4 minutes more, or until the pecans are caramelized.
7. Remove the cheesecake from the oven and let cool in the pan for 10 minutes. Then, loosen the edges of the cheesecake with a butter knife and let it cool to room temperature. Refrigerate for at least an hour before serving.
8. Top the cheesecake with the candied pecans just before serving.