Caramel Toffee Cheesecake with Carrot Cake Crust Recipe

Carrot Cake Crust Ingredients:

• 1 1/2 cups finely grated carrots
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp cinnamon powder
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Salted Caramel Cheesecake Filling Ingredients:

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (16 oz)
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup salted caramel sauce

Toffee Crunch Topping Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 tsp cinnamon powder
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch springform pan.
2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, and salt for the crust.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
4. Add grated carrots to the butter-sugar mixture and beat until fully combined.
5. Add dry ingredients to butter-sugar mixture a little at a time until fully combined into a smooth, pliable dough.
6. Press dough evenly into the bottom of the prepared pan and bake for 12-15 minutes. Remove from oven and let cool.
7. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
8. Add sugar and beat until fully combined.
9. Add sour cream, eggs, and vanilla extract. Beat until smooth and creamy.
10. Stir in salted caramel sauce and mix until well combined.
11. Pour the cheesecake filling over the cooled carrot cake crust.
12. Bake for 40-45 minutes until the cheesecake is set but the center is still slightly jiggly.
13. While the cheesecake bakes, prepare the toffee crunch topping.
14. In a medium bowl, mix together brown sugar, butter, flour, and cinnamon until crumbly. Fold in toffee bits.
15. When the cheesecake is done baking, sprinkle the toffee crunch topping over the top. Return to the oven and bake for another 10-15 minutes or until the topping is golden brown.
16. Let cheesecake cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.