Carrot Cake Salted Caramel Cheesecake Truffle

Ingredients:

Carrot Cake Base:
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 cup Brown Sugar, firmly packed
- 1/4 cup Vegetable Oil
- 1 lg Egg
- 1 cup Finely Shredded Carrot
Salted Caramel Filling:
- 1 cup Granulated Sugar
- 6 tbsp Unsalted Butter, at room temperature
- 1/2 cup Heavy Cream, at room temperature
- 1 tsp Kosher Salt
Cheesecake Truffle Topping:
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Heavy Cream
- 6 oz White Chocolate, melted and cooled
- 1 cup Graham Cracker Crumbs for topping

Instructions:

Preheat the oven to 350°F and grease a 9-inch springform pan.
Make the Carrot Cake base by whisking together the flour, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl. In a separate bowl, whisk together the brown sugar, oil, and egg until well combined. Add the flour mixture and whisk until combined. Stir in the shredded carrot and spread the mixture evenly into the prepared pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Salted Caramel filling by heating the granulated sugar in a medium saucepan over medium-high heat. Stir occasionally with a whisk until it turns golden brown, about 6-8 minutes. Add the butter and whisk until melted. Slowly pour in the heavy cream while whisking constantly. Mix in the salt and cook for another 2 minutes until thickened. Pour the caramel over the cooled Carrot Cake and refrigerate while making the Cheesecake Truffle Topping.
Make the Cheesecake Truffle Topping by beating the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract in a large mixing bowl until smooth. Add the heavy cream and beat again until well combined. Stir in the cooled melted white chocolate and mix until smooth.
Spread the Cheesecake Truffle Topping evenly over the Salted Caramel filling, smooth the top with an offset spatula, and garnish with graham cracker crumbs. Refrigerate for at least 4 hours or overnight before serving.