Creamy Carrot Cheesecake with Vanilla Bean Frappuccino Topping

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Ingredients:

• 2 cups of Carrot Cake mix
• 1/2 cup of unsalted butter, melted
• 2 containers (16oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of sugar
• 2 tsp of vanilla extract
• 3 eggs
• 1/4 cup of sour cream
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1/4 tsp of ground ginger
• 1/4 cup of heavy cream
• 1 Vanilla Bean
• 1/4 cup of granulated sugar
• 1 cup of ice

Instructions:

1. Preheat the oven to 350°F
2. Mix the Carrot Cake mix with melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
3. In a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract, and sour cream until smooth.
4. Add the eggs one at a time, mixing in between each addition.
5. Mix in the ground cinnamon, nutmeg, and ginger.
6. Pour the filling on top of the Carrot Cake base in the springform pan.
7. Bake in preheated oven for 55-60 minutes.
8. Allow the cheesecake to cool to room temperature before putting it in the refrigerator for about 3 hours.
9. In a blender, combine the heavy cream, Vanilla Bean, granulated sugar, and ice. Blend until well mixed.
10. Top the cheesecake with the Vanilla Bean Frappuccino topping just before serving.
11. Enjoy!