Maple Sweet Potato Cheesecake with Carrot Cake Base and Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup finely grated carrots
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 1/2 cups pureed sweet potatoes (about 2 medium sweet potatoes)
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 4 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions:

1. Preheat your oven to 350°F. Begin by making the base: combine graham cracker crumbs, grated carrots, and cinnamon in a bowl. Mix in melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
2. While the base is cooling, make the filling: in a large bowl, beat together cream cheese and sugar with an electric mixer until light and fluffy. Beat in sweet potato puree, maple syrup, eggs, and vanilla extract until thoroughly combined. Pour the mixture over the baked crust and smooth with a spatula. Bake for 45 minutes or until the filling is set. Allow to cool completely to room temperature.
3. While the cheesecake is cooling, make the chocolate ganache topping: melt chocolate chips and 1/2 cup of heavy cream in a small saucepan over low heat. Continuously stir until the chocolate is smooth and glossy. Let ganache cool for 10-15 minutes and then pour over the cooled cheesecake. Place the cake in the fridge and let it chill for at least 2 hours or until the ganache is set.
4. Serve chilled and enjoy!