Cheesecake with Sweet Potato, Maple, Pineapple and Kiwi Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Sweet Potato and Maple Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup brown sugar
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 cup sweet potato puree
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Pineapple and Kiwi Topping

• 2 cups diced pineapple
• 2 kiwis, peeled and diced
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon lemon juice

Directions

1. Preheat the oven to 325°F.
2. In a medium bowl, stir together the graham cracker crumbs, sugar, and butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
3. In a large bowl, beat the cream cheese and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the maple syrup and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the sweet potato puree, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Beat until the mixture is smooth.
7. Pour the filling into the prepared crust and smooth the surface with a spatula.
8. Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Turn off the oven and let the cheesecake cool inside for 30 minutes.
10. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely to room temperature.
11. While the cheesecake cools, make the pineapple and kiwi topping.
12. In a medium saucepan, combine the pineapple, kiwis, sugar, cornstarch, water, and lemon juice. Bring to a boil over medium heat, stirring constantly.
13. Cook for 2-3 minutes or until the sauce has thickened.
14. Remove from the heat and let it cool to room temperature.
15. Once the cheesecake and the topping have cooled, spoon the topping over the cheesecake. Spread it evenly with a spatula.
16. Refrigerate the cheesecake for at least 2 hours or overnight before serving.