Sweet Potato Cheesecake with Maple Walnut Caramel Sauce

subheading: For the Cookie Crust:

9 ounces (about 2 cups; 250g) fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, Biscoff, or graham crackers

1 ounce (about 2 tablespoons; 30g) unsalted butter, melted

Pinch of salt

subheading: For the Cheesecake:

6 large eggs (about 10 ½ ounces; 300g)

6 ¼ ounces (¾ cup; 175g) heavy cream

24 ounces (about 3 cups; 680g) full-fat cream cheese, such as Philadelphia, brought to about 70°F (21°C)

24 ounces (about 3 cups; 680g) roasted sweet potato flesh (from about 2 to 3 Garnet sweet potatoes), brought to about 70°F (21°C), see note

11 ounces (about 1 cup; 310g) maple syrup

5 ⅓ ounces (about ¾ cups; 150g) plain granulated or toasted sugar

½ ounce (about 1 tablespoon; 15g) vanilla extract

1 ½ teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

¼ teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume

subheading: For the Maple-Walnut Caramel:

11 ounces (about 1 cup; 310g) maple syrup

4 ¼ ounces (½ cup; 120g) heavy cream

2 tablespoons (30g) light corn syrup or golden syrup, such as Lyle's

½ teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume

3 ounces (about ¾ cup; 85g) toasted walnut halves, coarsely chopped

Directions at seriouseats.com

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