Carrot Cake Cheesecake with Vanilla Filling and Whipped Cream Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of finely chopped carrots
• 1/4 cup of melted unsalted butter
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 large eggs, at room temperature
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 cup of whipped cream
• Extra whipped cream for serving, optional

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a large bowl, combine the graham cracker crumbs, chopped carrots, and melted unsalted butter. Mix well and press the mixture onto the bottom of the prepared pan.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together until smooth and creamy.
4. Add the vanilla extract and mix well. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour, cinnamon, and nutmeg, beating until well combined. Pour the mixture over the prepared crust.
6. Bake for 1 hour and 15 minutes or until the edges are lightly browned and the center is almost set.
7. Remove from the oven and let it cool on a wire rack for at least 30 minutes. Refrigerate for at least 4 hours or overnight.
8. To serve, remove from the pan and spread the whipped cream over the top. Serve with extra whipped cream, if desired.