Carrot Cake Cheesecake with Vanilla Filling and Caramel Sauce Topping

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 16 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup caramel sauce

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together oil, brown sugar, and granulated sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
4. Mix in the dry ingredients until just combined. Stir in the grated carrots.
5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely.
7. In a large bowl, use an electric mixer to beat the Norman's Kosher Cholov Yisroel cream cheese until creamy.
8. Add granulated sugar and vanilla extract and continue beating until well combined.
9. Add eggs one at a time, beating well after each addition.
10. Slowly stir in the heavy cream until well combined.
11. Pour the cheesecake filling over the cooled carrot cake base.
12. Bake for 40-45 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
13. Remove the cheesecake from the oven and let it cool on a wire rack.
14. Once the cheesecake has cooled completely, pour the caramel sauce over the top.
15. Chill the cheesecake in the refrigerator for at least 2-4 hours before slicing and serving.