Lavender & Sweet Potato Cheesecake with Caramel Macchiato Topping

Ingredients:

• For the Base:
• 1 cup Graham cracker crumbs
• 1/4 cup Lavender Honey
• 1/4 cup unsalted butter, melted
• For the Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup mashed sweet potato
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• For the Topping:
• 1 cup heavy cream
• 1/4 cup caramel sauce
• 2 tbsp instant coffee

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix together the graham cracker crumbs, lavender honey, and melted butter until well combined. Press onto the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Add in the mashed sweet potato and beat until well combined. Add in the sugar, eggs, vanilla extract, and nutmeg. Beat until well combined and smooth.
4. Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is almost set. Run a knife around the edges of the pan to loosen the cheesecake, then let it cool to room temperature. Refrigerate for at least 4 hours until completely chilled.
5. In a large bowl, beat the heavy cream until stiff peaks form. Add in the caramel sauce and instant coffee, beating until well combined and smooth. Top the cheesecake with the caramel macchiato topping.
6. Slice and serve.