The Sweet Potato Sage Cheesecake

Brown Butter & Sage Base:

• 1½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon finely chopped fresh sage

Sweet Potato & Maple Filling:

• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup mashed cooked sweet potato
• 1/2 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs

Toasted Almond Topping:

• 1/2 cup sliced almonds
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, sugar, melted butter, and sage until well blended.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and set aside to cool.
4. In the bowl of a stand mixer, beat the cream cheese until light and fluffy.
5. Add the sweet potato, maple syrup, cinnamon, and nutmeg and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 45 minutes or until the edges are set and the center is slightly jiggly.
9. Meanwhile, prepare the almond topping. Toast the sliced almonds in a dry skillet over medium heat until lightly browned and fragrant, stirring occasionally, about 5-7 minutes. Add the sugar and butter and stir until the sugar is melted and the mixture is well combined. Remove from heat and set aside to cool.
10. When the cheesecake is done, remove it from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
11. When ready to serve, remove from the springform pan and sprinkle the toasted almond topping over the top of the cheesecake before slicing.