Rosemary & Sweet Potato Cheesecake with Grapefruit & Honey Topping

Rosemary & Olive Oil Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup chopped fresh rosemary
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup extra-virgin olive oil

Nutmeg & Sweet Potato Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 cup mashed sweet potato
• 3 eggs
• 1 tsp ground nutmeg

Grapefruit & Honey Topping

• 1 large ruby red grapefruit
• 1/2 cup honey

Preheat the oven to 350°F. Grease a 9-inch springform pan with a little bit of butter.

In a mixing bowl, combine the graham cracker crumbs, rosemary, sugar, melted butter, and extra-virgin olive oil. Press the mixture evenly into the bottom of the prepared pan and set aside.

In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy and smooth. Add the sugar and mix again until well combined. Add the mashed sweet potato, eggs, and nutmeg, and beat again until everything is well combined and smooth.

Pour the mixture over the prepared crust and smooth the surface with a spatula. Bake for 45-50 minutes in the preheated oven, or until the filling is set and the edges are golden brown.

While the cheesecake is baking, use a sharp knife to remove the skin and white pith from the grapefruit. Cut the fruit into thin slices and arrange them on a tray.

In a small saucepan, warm the honey over low heat until it becomes runny and easy to pour. Drizzle the honey over the grapefruit slices and set aside.

Once the cheesecake is done baking, remove it from the oven and let it cool to room temperature. Once cooled, remove the cheesecake from the pan and place it on a serving plate. Arrange the honey-glazed grapefruit slices on top of the cheesecake, and serve.