Sweet Potato Maple Cheesecake with Candied Pecans

Almond Flour Base

• 1 1/2 cups almond flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup melted butter

Sweet Potato & Maple Filling

• 2 cups mashed sweet potato
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Candied Pecans Topping

• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 2 tablespoons butter

Instructions

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.
2. In a mixing bowl, combine almond flour, brown sugar, and cinnamon. Add melted butter and mix until well combined. Press mixture evenly onto the bottom of the prepared pan. Bake for 10-12 minutes or until lightly golden brown. Remove from oven and allow it to cool completely.
3. In a mixing bowl, beat the softened cream cheese until smooth. Add in the mashed sweet potato, maple syrup, and brown sugar. Mix until well combined.
4. Add in the eggs, one at a time, beating well between each addition. Add vanilla, cinnamon, ginger, and nutmeg. Mix until well combined.
5. Pour the filling mixture over the cooled crust and smooth the top using a spatula.
6. Bake the cheesecake for 50-55 minutes or until the center is set. Allow the cheesecake to cool completely in the pan before removing the sides.
7. While the cheesecake is baking, make the candied pecans. In a small saucepan, combine the chopped pecans, brown sugar, and butter. Cook over medium heat, stirring constantly, until the sugar is melted and the pecans are coated with the caramel. Pour the mixture onto a parchment-lined baking sheet, spread it out with a spatula, and let it cool completely.
8. Once the cheesecake has cooled, refrigerate it for at least 2 hours or overnight. When ready to serve, sprinkle the candied pecans on top of the cheesecake.