Rosemary & Olive Oil Sweet Potato Cheesecake

this image was generated using AI technology

Ingredients:

• 1 1/2 cups rosemary & olive oil flavored crackers, crushed
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup dark brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sweet potato puree
• 3/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/4 cup whole milk
• 1/4 cup sour cream
• For the Topping:
• 1 cup sundried tomato pesto

Instructions:

1. Preheat oven to 350°F.
2. Mix crushed crackers, melted butter, nutmeg, salt, brown sugar, flour and cinnamon until ingredients are well combined and moistened.
3. Press mixture into bottom of a 9-inch springform pan.
4. In a bowl, beat the cream cheese on medium speed until it is creamy.
5. Add the sweet potato puree and sugar and beat until the mixture is smooth.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the vanilla extract, milk, and sour cream. Beat until all ingredients are well combined.
8. Pour the cheesecake mixture into the prepared springform pan.
9. Bake for 50-55 minutes, or until the center is almost set.
10. Turn off the oven. Let the cheesecake cool in the oven with the door closed for 30 minutes.
11. Remove and let cool completely.
12. Once the cheesecake has cooled, evenly spread the sundried tomato pesto topping on top of the cheesecake.
13. Refrigerate the cheesecake for at least 2 hours before serving.