Cinnamon Apple Cheesecake with Peach Mango Topping on Carrot Cake Base

Ingredients:

• 1 and 1/2 cups Carrot Cake mix
• 1/4 cup vegetable oil
• 1 egg
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 Granny Smith apple, peeled and sliced
• 1/2 cup peach preserves
• 1/4 cup diced mango

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine Carrot Cake mix, vegetable oil, and egg. Mix until a dough forms.
3. Press the dough into the bottom of the prepared pan. Bake for 10 minutes or until golden brown. Cool in the pan.
4. Meanwhile, in a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract, and cinnamon until smooth. Add the apple slices and mix gently.
5. Spread the cream cheese mixture over the cooled Carrot Cake base.
6. In a small saucepan, heat the peach preserves over medium heat until melted. Stir in the diced mango. Spread over the top of the cream cheese mixture.
7. Bake for 25 minutes or until the edges are set and the center is slightly jiggly. Let cool in the pan before serving.