Carrot Cake Cheesecake with Cream Cheese Filling and Toasted Almonds

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped toasted almonds
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 cups finely grated carrots
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 8oz containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup chopped toasted almonds

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, toasted almonds, sugar, and melted butter. Press mixture into bottom and up sides of prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat grated carrots, light brown sugar, oil, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until well combined. Pour carrot mixture into cooled crust.
4. In the bowl of a stand mixer, beat cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Pour cheesecake mixture over carrot mixture in crust.
5. Bake cheesecake for 1 hour, or until golden and set. Allow to cool for 30 minutes, then remove from pan and refrigerate for at least 2 hours, or until chilled.
6. Sprinkle chopped toasted almonds over top of cheesecake before serving.