Creamy Delight Cheesecake

this image was generated using AI technology

Carrot Cake Base

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup grated carrots
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Butter Pecan Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup white sugar
• 2 eggs
• 1/4 cup butter, melted
• 1/4 cup chopped pecans
• 1 tsp vanilla extract

Berries & Cream Topping

• 1/2 cup heavy cream
• 1/2 cup mixed berries (such as raspberries, blueberries, and strawberries)
• 1 tbsp powdered sugar

Preheat the oven to 350 degrees F (175 degrees C).

For the Carrot Cake Base: In a medium bowl, mix together flour, brown sugar, vegetable oil, grated carrots, cinnamon, nutmeg, and salt. Press the mixture into the bottom of a 9-inch springform pan.

For the Butter Pecan Filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Beat in eggs, one at a time, then stir in the melted butter, chopped pecans, and vanilla extract. Pour the mixture over the crust.

Bake in the preheated oven for 35 to 40 minutes, or until the center is almost set. Let cool, then chill in the refrigerator for at least 2 hours.

For the Berries & Cream Topping: In a medium bowl, beat heavy cream until stiff peaks form. Fold in mixed berries and powdered sugar. Spread the mixture over the cheesecake. Serve chilled.