Maple Sweet Potato Cheesecake with Almond Flour Crust and Fudge Brownie Topping

Ingredients:

• 1 and 1/2 cups blanched almond flour
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/2 cups mashed sweet potato (about 1 large sweet potato)
• 1/2 cup pure maple syrup
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup chopped fudge brownies

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together almond flour, sugar, and melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Add sweet potato and beat until well combined. Add maple syrup and beat until smooth.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, cinnamon, nutmeg, and salt.
5. Pour filling over crust and smooth top with a spatula. Bake for 45-50 minutes, or until cheesecake is set but still slightly jiggly in the middle.
6. Turn off the oven and leave cheesecake inside for 15 minutes with the door partially open.
7. Remove cheesecake from oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
8. To make the topping, mix chopped pecans and fudge brownies in a small bowl. Sprinkle over the chilled cheesecake before serving.