Carrot Cake Walnut Cheesecake with Peanut Butter Cup Topping Recipe

Ingredients:

• 1 1/2 cups finely grated Carrots
• 1/2 cup chopped Walnuts
• 2 cups Graham Cracker Crumbs
• 1/4 cup Brown Sugar
• 1/2 cup melted Unsalted Butter
• 3 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup White Sugar
• 3 large Eggs
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract
• 1/2 cup Peanut Butter
• 1/2 cup Milk Chocolate Chips
• 1/4 cup Heavy Cream

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a bowl, mix together the Graham Cracker Crumbs, Brown Sugar, and melted Butter until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes. Remove from the oven and let cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and White Sugar until smooth and creamy. Add the Eggs one at a time, mixing well after each addition.
5. Mix in the Sour Cream and Vanilla Extract until well combined.
6. Stir in the grated Carrots and chopped Walnuts.
7. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
8. Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. In a small saucepan, heat the Peanut Butter, Milk Chocolate Chips, and Heavy Cream over low heat, stirring constantly, until melted and smooth.
11. Pour the Peanut Butter Cup topping over the cooled cheesecake and smooth the top with a spatula.
12. Refrigerate the cheesecake for at least 2 hours before serving.