Cheesecake Fusion: Carrots, Greek Yogurt & Peanut Butter Cups

Carrot Cake Base

• 1 cup grated carrots
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

Greek Yogurt & Honey Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 2/3 cup honey
• 1 tablespoon vanilla extract
• 2 large eggs

Peanut Butter Cup Topping

• 1 cup chopped peanut butter cups
• 1/2 cup heavy cream