The Creamy Harvest Cheesecake

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Brie & Cranberry Base

Ingredients:

• 7 ounces of graham cracker crumbs
• 4 ounces of melted unsalted butter
• 3 ounces of Brie cheese
• 1/4 cup of cranberry sauce

Instructions:

1. Mix the graham cracker crumbs and melted butter in a bowl until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Allow it to cool completely.
4. In a separate bowl, mash the Brie cheese until smooth and spreadable.
5. Spread the mashed Brie cheese evenly over the cooled crust.
6. Top the Brie layer with the cranberry sauce, gently spreading it out to create an even layer.

Sweet Potato & Maple Filling

Ingredients:

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of cooked and mashed sweet potatoes
• 1/2 cup of granulated sugar
• 1/4 cup of pure maple syrup
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg

Instructions:

1. Beat the Norman's Kosher Cholov Yisroel Cream Cheese in a mixing bowl until creamy.
2. Add the mashed sweet potatoes, granulated sugar, maple syrup, eggs, vanilla extract, cinnamon, and nutmeg to the bowl.
3. Mix on low speed until all the ingredients are well combined and smooth.
4. Pour the sweet potato mixture onto the prepared crust, spreading it out evenly.
5. Bake the cheesecake in a preheated oven at 325°F (165°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
6. Turn off the oven and leave the cheesecake inside for an additional hour, then remove and allow it to cool completely.
7. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Salted Pistachios Topping

Ingredients:

• 1/2 cup of shelled pistachios
• 1 tablespoon of melted unsalted butter
• 1/4 teaspoon of sea salt

Instructions:

1. In a small bowl, combine the shelled pistachios, melted butter, and sea salt. Toss to coat the pistachios evenly.
2. Sprinkle the salted pistachios over the chilled cheesecake before serving.

Serving:

Remove the cheesecake from the springform pan and slice it into desired portions. Serve chilled and enjoy!