Matcha & Sesame Sweet Potato Cheesecake with Rum & Pineapple Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sesame seeds
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1 tablespoon matcha powder
• 1 can (15 oz) sweet potato purée
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup maple syrup
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, drained
• 1/4 cup rum

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, stir together the graham cracker crumbs, sesame seeds, brown sugar, melted butter, and matcha powder until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. Using an electric mixer, beat the softened cream cheese until smooth. Add in the sweet potato purée and maple syrup, and mix until well combined. Add in the eggs, one at a time, and then add in the vanilla extract. Pour the mixture over the cooled crust and bake for 45-50 minutes, or until the cheesecake is set in the center. Allow to cool to room temperature before removing from the pan and placing in the refrigerator.
4. In a small saucepan, heat the crushed pineapple and rum over low heat until the liquid has reduced and the mixture has thickened. Remove from heat and allow to cool to room temperature. Spread over the top of the cheesecake before serving.