Sweet Potato Maple Delight Cheesecake

Vanilla Wafer Base

• 2 cups of vanilla wafer crumbs
• 6 tablespoons of unsalted butter, melted
• 1/4 cup of granulated sugar

Sweet Potato Maple Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup of granulated sugar
• 1/2 cup of maple syrup
• 1 teaspoon of vanilla extract
• 2 cups of mashed sweet potatoes
• 4 large eggs, room temperature
• 1/2 cup of heavy cream
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of nutmeg

Pineapple & Kiwi Topping

• 1 cup of crushed pineapple, drained
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan with cooking spray.
3. In a mixing bowl, mix the vanilla wafer crumbs, melted butter, and granulated sugar until well combined. Press into the bottom of the prepared pan.
4. Bake the crust for 10 minutes, then remove from oven and let cool.
5. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy.
6. Add in the sugar, maple syrup, and vanilla extract and mix until well combined.
7. Mix in the mashed sweet potatoes, eggs, heavy cream, flour, cinnamon, ginger, and nutmeg until everything is well combined.
8. Pour the cheesecake batter over the cooled crust.
9. Bake for 60-65 minutes or until the edges are set and the middle is still slightly jiggly.
10. Remove from oven and let cool to room temperature.
11. Refrigerate for at least 4 hours or overnight before topping.
12. To make the topping, mix the drained crushed pineapple and sliced kiwis in a bowl. Spread over the top of the chilled cheesecake.
13. Serve and enjoy!