Sweet Potato Nutmeg Cheesecake with Toffee Crunch Topping

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Sage & Brown Butter Crust

• 1 1/4 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh sage, chopped
• 1 tablespoon brown sugar

Nutmeg & Sweet Potato Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sweet potato puree
• 3/4 cup granulated sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground nutmeg
• 3 eggs

Toffee Crunch Topping

• 3/4 cup English toffee bits
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, sage, and brown sugar. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese with an electric mixer until creamy. Add sweet potato puree, sugar, heavy cream, vanilla extract, and nutmeg, and beat until well combined. Add eggs one at a time, beating well after each addition.
4. Pour cheesecake mixture into the crust and smooth the surface with a spatula.
5. Bake the cheesecake for 40-45 minutes or until the edges are golden brown and the center is set.
6. In a small bowl, mix together toffee bits, sugar, flour, and melted butter until crumbly. Sprinkle the mixture over the cheesecake and return to the oven. Bake for an additional 10-15 minutes or until the topping is golden brown.
7. Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
8. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
9. When ready to serve, remove the cheesecake from the springform pan and slice into portions.