Cheesecake with Carrot Cake Base, Rosemary & Fig Filling, and Roasted Red Pepper & Feta Topping

Ingredients:

• Carrot Cake base:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots


• Rosemary & Fig filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup chopped dried figs
• 1 tbsp finely chopped fresh rosemary


• Roasted Red Pepper & Feta topping:
• 4 oz crumbled feta cheese
• 1 roasted red pepper, chopped
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 350°F.
2. Carrot Cake Base:
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
• In a large bowl, beat together the oil, sugars, eggs, and vanilla.
• Stir in the grated carrots.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Spread the batter evenly in the bottom of a greased 9-inch springform pan.
3. Rosemary & Fig filling:
• In a large bowl, beat the cream cheese until smooth.
• Add the sugar and beat until creamy.
• Beat in the eggs, one at a time.
• Stir in the chopped figs and rosemary.
• Pour the filling over the carrot cake base.
4. Roasted Red Pepper & Feta topping:
• Sprinkle the crumbled feta cheese over the top of the filling.
• Add the chopped roasted red pepper.
• Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly browned.
• Let cool completely before serving, garnished with chopped fresh parsley.