Cheesecake Delight Recipe

Carrot Cake Base Ingredients:

• 2 cups grated carrots
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 eggs, lightly beaten

Vanilla Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 4 eggs

Toffee Crunch Topping Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/4 cup unsalted butter, softened
• 1/4 cup toffee bits

Directions:

1. Heat oven to 325°F. Grease 9-inch springform pan.
2. In a large mixing bowl, combine all Carrot Cake Base ingredients; mix well. Press mixture into bottom of prepared pan.
3. Beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Pour filling over Carrot Cake Base.
4. Mix flour and brown sugar in small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in toffee bits. Sprinkle topping over filling.
5. Bake for 60 to 70 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours or overnight.