Butter Pecan Carrot Cheesecake with Lemon Curd Topping

Ingredients:

• 1 1/2 cups grated carrot
• 1/2 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 cup graham cracker crumbs
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped
• 1/4 cup unsalted butter, softened
• 1/4 cup confectioners' sugar
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1 cup lemon curd

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine grated carrots, melted butter, brown sugar, and graham cracker crumbs. Press mixture evenly into the bottom of a 9-inch springform pan and set aside.
3. In a large mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add granulated sugar, beating until well combined.
4. Add eggs, one at a time, beating well after each addition. Stir in flour and vanilla extract.
5. In a separate medium bowl, whisk together 1/4 cup softened butter, confectioners' sugar, heavy cream, and salt.
6. Stir in chopped pecans until well combined.
7. Stir butter pecan mixture into cheesecake batter until just combined.
8. Pour cheesecake mixture over prepared crust, smoothing the top with a spatula.
9. Bake cheesecake for 55-60 minutes or until set and golden brown in color.
10. Remove from oven and cool cheesecake completely on a wire rack.
11. Once cheesecake is cooled, spread lemon curd evenly over the top.
12. Refrigerate for at least 2 hours before serving.

Enjoy your Butter Pecan Carrot Cheesecake with Lemon Curd Topping!