Carrot Cake Cheesecake with Cardamom-Pear Filling and Rum-Pineapple Topping

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Ingredients:

• 1 cup grated carrots
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1 pear, peeled and diced
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup dark rum
• 1/2 teaspoon ground cinnamon
• 1/2 pineapple, diced

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. In a large bowl, mix together grated carrots, flour, white sugar, vegetable oil, baking powder, cinnamon, nutmeg, ginger, and salt. Pour mixture into prepared pan.
3. In the bowl of an electric mixer, beat 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, 1/2 cup white sugar, eggs, and vanilla extract until smooth. Pour mixture over carrot cake crust.
4. Combine cardamom and diced pear and sprinkle over the cream cheese layer.
5. Bake in preheated oven for 40-45 minutes or until set in center. Allow to cool completely.
6. In a saucepan over medium heat, melt brown sugar, unsalted butter, dark rum, and cinnamon. Stir in diced pineapple and bring to a boil. Reduce heat and simmer for 5-7 minutes or until thickened.
7. Spoon topping over cooled cheesecake and chill in the refrigerator for at least 1 hour before serving.