Cheesecake Delight

Carrot Cake Base

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup grated carrots

Sweet Potato & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 cups mashed sweet potato
• 1/2 cup maple syrup
• 2 eggs
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract

Peach & Mango Topping

• 2 peaches, peeled and chopped
• 1 mango, peeled and chopped
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine all the ingredients for the carrot cake base and mix until well-combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 12-15 minutes or until lightly browned. Set aside to cool.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in the mashed sweet potato, maple syrup, eggs, flour, and vanilla extract. Mix well.
6. Pour the sweet potato filling mixture over the cooled carrot cake base.
7. Bake at 350°F for 25-30 minutes, until the filling is set and the edges are slightly golden.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. In a small saucepan, combine the chopped peaches, chopped mango, sugar, and lemon juice over medium heat. Cook until the fruits are softened and the mixture is thick, about 10 minutes.
10. Spread the peach and mango topping over the cooled cheesecake.
11. Refrigerate the cheesecake for at least 2 hours before serving.