Carrot Salted Caramel Cheesecake with Hot Fudge Topping

Ingredients:

• 2 cups shredded Carrot Cake base
• 4 Norman's Kosher Cholov Yisroel Cream Cheese containers (32 oz)
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup Salted Caramel sauce
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup hot fudge sauce

Instructions:

1. Preheat the oven to 350°F.
2. Press the shredded Carrot Cake base into the bottom of a 9-inch springform pan. Set aside.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
4. Add in the eggs, one at a time, making sure each is fully incorporated before adding the next.
5. Stir in the Salted Caramel sauce and vanilla extract.
6. Add in the flour and mix until just combined.
7. Pour the cheesecake filling into the prepared crust.
8. Bake the cheesecake for 45-50 minutes, until set but still slightly jiggly in the center.
9. Allow the cheesecake to cool completely before removing it from the pan.
10. In a small saucepan, heat the heavy cream until it comes to a simmer.
11. Remove from heat and stir in the hot fudge sauce until fully combined.
12. Pour the hot fudge topping over the cooled cheesecake.
13. Refrigerate for at least 2 hours before serving.