Carrot Cake Cheesecake with Whiskey Chocolate Filling and Peanut Butter Cup Topping

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Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of light brown sugar
• 1/2 teaspoon of cinnamon
• 1/3 cup of unsalted melted butter
• 2 cups of peeled and grated carrots
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 large eggs
• 1/3 cup of heavy cream
• 2 tablespoons of all-purpose flour
• 1 teaspoon of vanilla extract
• 1/4 cup of whiskey
• 4 oz of semisweet chocolate, melted
• 1/2 cup of peanut butter cups, roughly chopped

Instructions:

1. Preheat oven to 325°F.
2. In a large bowl, combine graham cracker crumbs, light brown sugar, cinnamon, and melted butter. Mix well to combine.
3. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes or until lightly browned. Let cool.
4. In a mixing bowl, beat the cream cheese and granulated sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Spoon in the heavy cream, flour, vanilla extract, whisky, and melted chocolate. Mix until well combined.
7. Stir in grated carrots.
8. Pour the cheesecake mixture over the cooled crust.
9. Bake for about 50-60 minutes or until almost set. The center should be slightly jiggly.
10. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes with the door closed.
11. Remove from oven and place on a wire rack to cool completely.
12. Chill the cheesecake in the refrigerator overnight.
13. Before serving, top with chopped peanut butter cups.