Cheesecake with Quinoa Base, Sweet Potato & Maple Filling, and Sundried Tomato Pesto Topping

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Ingredients:

• 1 cup cooked quinoa
• 1/4 cup ground almonds
• 3 tbsp honey
• 4 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup cooked and mashed sweet potato
• 3/4 cup pure maple syrup
• 3 large eggs
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup sundried tomato pesto

Instructions:

1. Preheat the oven to 350°F (175°C)
2. Combine cooked quinoa, ground almonds, honey, and melted butter in a bowl. Mix well, and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, and set aside to cool completely.
3. Reduce oven temperature to 325°F (160°C)
4. Beat the softened cream cheese until smooth and creamy. Add mashed sweet potato, maple syrup, eggs, cinnamon, nutmeg, and vanilla extract. Continue to beat until well combined.
5. Pour the cheesecake mixture over the cooled quinoa base.
6. Bake for 50-60 minutes or until the center is set and the edges are slightly golden.
7. Allow the cheesecake to cool completely before removing it from the springform pan.
8. Serve with a dollop of sundried tomato pesto on top.