Cheesecake with a Twist

Wasabi & Pistachio Base

• 1 cup crushed pistachios
• 1/2 cup graham cracker crumbs
• 1/4 cup butter, melted
• 2 tsp wasabi powder

Nutmeg & Sweet Potato Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1 cup mashed sweet potato
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 3 eggs

Balsamic Glaze Topping

• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/4 cup sugar

Instructions:

1. Preheat oven to 325°F.
2. Mix together crushed pistachios, graham cracker crumbs, melted butter, and wasabi powder. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, mix together Norman's Kosher Cholov Yisroel Cream Cheese, sugar, sweet potato, vanilla extract, and ground nutmeg until smooth. Add eggs, one at a time, mixing well between each addition.
4. Pour mixture into the cooled crust and bake for 45 minutes. Let cool completely.
5. In a small saucepan, whisk together balsamic vinegar, honey, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes or until the mixture thickens. Let cool.
6. Pour balsamic glaze over the cooled cheesecake and chill in the refrigerator for at least 2 hours before serving.