Sweet Potato Maple Cheesecake with Berries & Cream Topping

Shortbread Base

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt

Sweet Potato & Maple Filling

• 1 1/2 cups sweet potato puree
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 3 large eggs
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Berries & Cream Topping

• 1 quart fresh mixed berries
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar

Instructions

1. Make the shortbread base by preheating your oven to 350°F. Cream together the butter, sugar, and salt, then add the flour until a dough forms. Press the dough into a 9-inch springform pan in an even layer. Bake for 12-15 minutes until lightly golden. Set aside to cool.
2. Make the sweet potato & maple filling by beating together the cream cheese, sugar, and maple syrup until smooth. Beat in the eggs one at a time, mixing until just combined. Stir in the sweet potato puree, cinnamon, and salt. Pour the filling onto the cooled shortbread base.
3. Bake the cheesecake for 50-60 minutes or until the edges are set but the center still jiggles slightly. Cool the cheesecake to room temperature on a wire rack, then refrigerate at least 2 hours or until firm.
4. Make the berries & cream topping by beating the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Serve slices of the cheesecake topped with mixed berries and whipped cream.