Cheesecake with a Twist

Carrot Cake Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/3 cup melted butter
• 1/2 tsp cinnamon
• 1/2 cup grated carrot

Plain Cheesecake Filling Ingredients:

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs

Caramel Sauce Topping:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/4 tsp sea salt

Instructions:

1. Preheat your oven to 350°F.
2. In a mixing bowl, mix all the Carrot Cake Base ingredients until combined.
3. Press the mixture into the bottom of a prepared 9-inch springform pan. Set aside.
4. For the Plain Cheesecake Filling, beat the cream cheese, sugar, vanilla extract, and salt together until smooth.
5. Add eggs, one at a time, and beat until just blended.
6. Pour the filling over the carrot cake crust and bake in the preheated oven for approximately 45-50 minutes or until set.
7. Remove the cheesecake from the oven and let it cool to room temperature.
8. For the Caramel Sauce Topping, combine the sugar and water in a saucepan over medium heat and stir until the sugar is dissolved.
9. Stop stirring and let the mixture come to a boil. Cook until the mixture turns amber in color, about 7-10 minutes.
10. Remove the saucepan from the heat and add the butter, heavy cream, and sea salt. Stir until well blended.
11. Let the caramel sauce cool slightly and pour over the cooled cheesecake.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Serve the Cheesecake with a Twist chilled and enjoy!