The Sweet Potato Surprise Cheesecake

Ingredients:

• Pistachio Crumble Base:
• 1/2 cup shelled pistachios
• 1 cup graham cracker crumbs
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• Nutmeg & Sweet Potato Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 3/4 cup mashed sweet potato (about 1 medium sweet potato)
• 2 large eggs
• Rum & Pineapple Topping:
• 1/2 cup crushed pineapple, drained
• 1/4 cup packed brown sugar
• 2 tbsp dark rum

Instructions:

1. Preheat the oven to 350°F.
2. Prepare the Pistachio Crumble base by mixing the pistachios, graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar, vanilla extract, and nutmeg, and beat until creamy.
4. Mix in the mashed sweet potato until well combined. Add the eggs, one at a time, beating well after each addition.
5. Pour the filling onto the cooled Pistachio Crumble base in the springform pan.
6. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
7. Meanwhile, prepare the Rum & Pineapple Topping by mixing the crushed pineapple, brown sugar, and dark rum in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture has thickened and become syrupy.
8. Let the cheesecake cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
9. Before serving, spoon the Rum & Pineapple Topping over the top of the cheesecake.