Indulgent Carrot Cake Cheesecake with Salted Caramel and Peanut Butter Cup Topping

Carrot Cake Base

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots

Salted Caramel Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup prepared salted caramel sauce

Peanut Butter Cup Topping

• 1/2 cup heavy cream
• 6 oz semisweet chocolate, chopped
• 1/4 cup creamy peanut butter
• 1/4 cup chopped peanuts

Instructions:

1. Preheat your oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt for the carrot cake base. Mix in the oil and eggs until combined, then stir in grated carrots. Spread the mixture evenly over the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add heavy cream and salt, and mix well. Beat in eggs one at a time until just blended. Stir in salted caramel sauce and pour the mixture over the carrot cake base.
4. Bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set. Remove from the oven and let cool for at least 30 minutes.
5. In a small saucepan, bring heavy cream to a simmer over medium heat. Remove from the heat and add chocolate, whisking constantly until melted and smooth. Add peanut butter and mix until blended.
6. Pour the chocolate mixture evenly over the cooled cheesecake. Sprinkle chopped peanuts on top. Refrigerate for at least 2 hours before serving.

Enjoy your indulgent Carrot Cake Cheesecake with Salted Caramel and Peanut Butter Cup Topping!