Sweet Potato Nutmeg Cheesecake with Sage & Brown Butter Crust and Fudge Brownie Topping

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Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 1/4 cup sage leaves, finely chopped
• 1/4 cup browned butter


• Filling:
• 2 cups mashed sweet potato
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 4 large eggs, room temperature


• Topping:
• 1/2 cup fudge brownie mix, prepared according to package instructions


• Garnish:
• Sprigs of sage

Instructions

1. Preheat your oven to 325°F.
2. For the crust, combine graham cracker crumbs, unsalted butter, sage, and browned butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 12 minutes. Set aside to cool.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add in the vanilla extract and nutmeg. Beat in the eggs, one at a time, until just blended.
4. Stir in the mashed sweet potato until just blended. Pour the mixture over the cooled crust.
5. Bake for 1 hour or until the center is almost set.
6. Cool the cheesecake on a wire rack for 10 minutes. Loosen the cake from the sides of the pan by running a knife around the inside edge of the pan. Cool completely before removing the sides of the pan.
7. Spoon the fudge brownie topping over the cooled cheesecake. Garnish with sprigs of sage.
8. Refrigerate the cheesecake for at least 4 hours before serving.