Cheesecake with Chilli Pepper & Caramel Base, Nutmeg & Sweet Potato Filling, and Sundried Tomato Pesto Topping

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Ingredients:

• Crust
  • 1 cup graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 tsp chilli pepper flakes
  • 2 tbsp caramel sauce
• Filling
  • 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
  • 1 cup sweet potato puree
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 3 large eggs
• Topping
  • 1/2 cup sundried tomato pesto

Instructions:

1. Preheat oven to 350°F.
2. Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, chilli pepper flakes, and caramel sauce. Mix well until the crumbs are evenly moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool for a few minutes.
4. Filling: Beat the cream cheese in a large mixing bowl until smooth. Add sweet potato puree, sugar, vanilla extract, nutmeg, and eggs. Mix until well combined.
5. Pour the filling mixture into the crust and smooth out the top with a spatula.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let the cheesecake cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight.
8. Topping: Spread the sundried tomato pesto over the chilled cheesecake before serving.
9. Slice and serve.