Creamy Sweet Potato & Nutmeg Cheesecake with Salted Caramel

Ingredients:

• 2 cups Vanilla Wafer Crumbs
• 4 tablespoons unsalted butter, melted
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup mashed sweet potato
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup caramel sauce, homemade or store-bought
• 1 teaspoon flaky sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper or non-stick spray.
2. In a medium bowl, stir together vanilla wafer crumbs and melted butter until well combined. Press mixture into the bottom of prepared pan, using a flat-bottomed glass to press down and smooth out the crust. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
3. In a large bowl or stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, mashed sweet potato, and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the ground nutmeg, vanilla extract, and kosher salt.
4. Pour the filling over the cooled crust, using a spatula to smooth the top. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
5. When ready to serve, make the salted caramel by heating the caramel sauce in a small saucepan over low heat until warmed through. Stir in the flaky sea salt. Drizzle the caramel sauce over the cheesecake and serve.