Carrot Cake Chocolate Hazelnut Cheesecake with Candied Pecans

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Ingredients:

• 7 oz of Carrot Cake Mix
• 1/2 cup of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup of sugar
• 1 egg
• 1/2 tsp of vanilla extract
• 1/3 cup of Chocolate Hazelnut Spread
• 1/4 cup of Hazelnuts, chopped
• 1/4 cup of Pecans, chopped
• 1 tbsp of butter
• 2 tbsp of brown sugar

Instructions:

1. Preheat your oven to 350°F. Line an 8-inch springform pan with parchment paper and grease the sides.
2. Prepare the carrot cake mix according to the instructions on the package and pour it into the prepared pan. Bake for 15-20 minutes or until golden brown. Let it cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with the sugar until it’s light and fluffy using an electric mixer. Add in the egg and vanilla extract, mix until thoroughly combined.
4. Stir in the Chocolate Hazelnut Spread to the mixture. Pour it over the baked carrot cake layer and spread it evenly.
5. Bake in the preheated oven for 30 minutes or until the edges are slightly browned and the center is set.
6. Meanwhile, prepare the Candied Pecans topping. In a non-stick pan, melt the butter over medium heat. Add the chopped hazelnuts, pecans, and brown sugar. Cook for 2-3 minutes or until golden brown, stirring frequently. Let the Candied Pecans cool.
7. Put the Candied Pecans on top of the baked cheesecake and refrigerate for at least 2 hours or until chilled. Serve and enjoy!