Midnight Indulgence Cheesecake

Carrot Cake Base Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 3/4 cup peeled and grated carrots

Whiskey & Chocolate Filling Ingredients:

• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup whiskey
• 2 tsp vanilla extract
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt

Salted Pistachios Topping Ingredients:

• 1/4 cup salted pistachios, chopped
• 1 tbsp granulated sugar

Directions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a mixing bowl, beat together eggs, sugar, oil, and vanilla extract until thick and creamy.
4. Add the dry ingredients mixture to the mixing bowl and stir until combined.
5. Stir in grated carrots until evenly distributed and pour the mixture into the prepared pan.
6. Bake for 20-25 minutes until a toothpick inserted comes out clean. Set aside to cool.
7. To make the filling, place the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, whiskey, and vanilla extract in a mixing bowl. Beat until smooth.
8. Add eggs one at a time, beating well after each addition.
9. Stir in cocoa powder and salt until combined.
10. Pour the filling on top of the carrot cake base.
11. Bake in the preheated oven for 45-50 minutes or until the center is almost set. Remove the cheesecake from the oven and let it cool to room temperature.
12. For the topping, mix chopped pistachios and sugar in a small bowl and sprinkle over the cooled cheesecake.
13. Chill in the refrigerator for at least 4 hours up to overnight.
14. Serve and enjoy your Midnight Indulgence Cheesecake!