Cheesecake with Carrot Cake Base and Caramel Sauce Topping

Ingredients:

• 2 cups carrot cake mix
• ¼ cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1 cup caramel sauce

Instructions:

1. Preheat oven to 325°F.
2. Grease and line a 9-inch springform pan with parchment paper.
3. In a bowl, mix together the carrot cake mix and melted butter until well combined. Press evenly into the bottom of the prepared pan.
4. In another bowl, beat the cream cheese using an electric mixer until smooth. Add in the sugar and vanilla extract, and beat again until well combined. Add in the eggs, one at a time, and beat until just combined after each addition.
5. Pour the cheesecake mixture on top of the carrot cake base, and smooth out the top with a spatula.
6. Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from oven and let cool completely in the pan.
8. Run a knife around the edges of the pan to loosen the cheesecake. Remove the side of the pan.
9. Pour the caramel sauce over the top of the cheesecake before serving.