Smoky Sweet Delight Cheesecake

Smoked Gouda & Chive Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted unsalted butter
• 1/2 cup grated Smoked Gouda cheese
• 2 tablespoons fresh chives, chopped

Nutmeg & Sweet Potato Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3/4 cup mashed sweet potato
• 3 large eggs
• 1 tablespoon all-purpose flour
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Macadamia Nut Topping

• 1 cup macadamia nuts, chopped
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons melted unsalted butter

For the Smoked Gouda & Chive Base: Combine graham cracker crumbs, melted unsalted butter, grated Smoked Gouda cheese, and fresh chives in a bowl. Press mixture onto the bottom of a greased 9-inch springform pan. Set aside.

For the Nutmeg & Sweet Potato Filling: In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add mashed sweet potato, eggs, flour, ground nutmeg, and vanilla extract. Mix until well combined. Pour filling over the prepared crust in the springform pan.

For the Macadamia Nut Topping: In a separate bowl, mix chopped macadamia nuts, brown sugar, flour, and melted unsalted butter. Sprinkle the topping evenly over the cheesecake filling.

Bake the cheesecake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set and the top is golden brown. Allow the cheesecake to cool completely before removing it from the springform pan. Refrigerate for at least 4 hours or overnight before serving.

Enjoy this decadent Smoky Sweet Delight Cheesecake, a perfect harmony of flavors!