Caramel Sweet Potato Cheesecake with Pistachio Crumble Base and Macadamia Nut Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup shelled pistachios
• 1/2 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 3/4 cup sweet potato, pureed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/4 cup macadamia nuts, finely chopped

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a food processor, pulse graham cracker crumbs and pistachios together until finely ground.
3. In a large bowl, combine graham cracker mixture, melted butter, and brown sugar. Press the mixture onto the bottom of a 9-inch (23-centimeter) springform pan.
4. Bake the crust for 10 minutes, until lightly golden. Remove from the oven and cool.
5. In a large bowl, beat cream cheese and granulated sugar until light and fluffy. Add sweet potato puree, maple syrup, and vanilla extract, beat until well combined.
6. Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula, ensuring that everything is well combined.
7. Pour the filling onto the crust and smooth the top with an offset spatula. Bake until the edges are set and the center is slightly jiggly, about 35-45 minutes.
8. Remove the cheesecake from the oven and cool completely on a wire rack.
9. Toast the chopped macadamia nuts in a small frying pan over low heat until lightly golden.
10. Sprinkle the toasted macadamia nuts over the top of the cooled cheesecake.
11. Refrigerate the cheesecake for at least 6 hours or overnight before serving.