Cheesecake with Carrot Cake Base, Pecan Filling, and Rum & Pineapple Topping

Ingredients:

• 2 cups Carrot Cake crumbs
• 4 tablespoons melted butter
• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/4 cup melted butter
• 1 cup crushed pineapple with juice
• 1/4 cup dark rum

Directions:

1. Preheat oven to 350°F.
2. Mix together the Carrot Cake crumbs and melted butter and press into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and then set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Pour the cheesecake mixture over the cooled Carrot Cake crust and smooth out the top.
8. In a separate mixing bowl, mix together the chopped pecans, brown sugar, flour, and melted butter until crumbly.
9. Sprinkle the pecan mixture evenly over the cheesecake.
10. Bake the cheesecake for 45 minutes or until the edges are set and the center is still slightly jiggly.
11. Remove from the oven and cool on a wire rack.
12. In a small saucepan, heat the crushed pineapple, dark rum, and 2 tablespoons of sugar over medium heat.
13. Stir occasionally until the mixture thickens and reduces by about half.
14. Remove from heat and allow it to cool for a few minutes.
15. Pour the pineapple rum topping over the cooled cheesecake.
16. Refrigerate the cheesecake for at least 4 hours or until completely chilled.
17. Serve and enjoy your delicious Cheesecake with Carrot Cake Base, Pecan Filling, and Rum & Pineapple Topping!