Date & Walnut Sweet Potato Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1 cup finely chopped dates
• 1 cup finely chopped walnuts
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/2 cup sweet potato puree
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced fresh pineapple
• 1 kiwi, peeled and sliced

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a bowl, mix together the chopped dates, chopped walnuts, and melted butter. Press the mixture into the bottom of the prepared springform pan until it forms an even layer.
3. Bake for 10-12 minutes, or until the crust is lightly browned. Remove from oven and let cool.
4. In a large bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
5. Beat in the sweet potato puree and maple syrup.
6. Beat in the eggs one at a time, mixing well after each addition.
7. Stir in the vanilla extract.
8. Pour the cheesecake filling over the cooled crust.
9. Bake for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center.
10. Remove from oven and allow to cool to room temperature.
11. Refrigerate for at least 2 hours, or until completely chilled.
12. Before serving, top the cheesecake with the diced pineapple and sliced kiwi.