Creamy Maple Sweet Potato Cheesecake with Candied Pecans

Ingredients

• 2 cups Vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 1 cup sweet potato puree
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 1/3 cup pure maple syrup
• 1 cup pecan halves
• 2 tablespoons granulated sugar

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan to create an even crust.
3. In a large mixing bowl, beat together the sweet potato puree, vanilla extract, brown sugar, Norman's Kosher Cholov Yisroel Cream Cheese, cinnamon, and nutmeg until smooth and creamy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the maple syrup.
5. Pour the filling over the prepared crust and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
7. Meanwhile, prepare the candied pecan topping. In a small skillet, melt the butter over medium heat. Stir in the pecans and granulated sugar. Cook, stirring constantly, until the pecans are caramelized and coated in sugar.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the pan. Allow it to cool completely.
9. Once cooled, remove the springform pan sides and transfer the cheesecake to a serving platter.
10. Garnish the top of the cheesecake with the candied pecans.
11. Refrigerate for at least 4 hours, or overnight, before serving.