Carrot Cake Cheesecake with Marshmallow Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of finely grated carrots
• 1/2 cup of chopped walnuts
• 1/2 cup of unsalted melted butter
• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1 tsp. of vanilla extract
• 3 eggs
• 1 cup of sour cream
• 1/2 cup of flour
• 1/2 tsp. of ground cinnamon
• 1/4 tsp. of ground ginger
• 1/4 tsp. of ground nutmeg
• 1/2 tsp. of salt
• 1 jar of marshmallow fluff
• 1/2 cup of heavy cream
• 1/2 tsp. of vanilla extract

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix together the graham cracker crumbs, grated carrots, chopped walnuts, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and then remove it from the oven.
4. In a large mixing bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the sour cream, flour, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
7. Pour the filling over the crust in the springform pan.
8. Bake the cheesecake for 50 to 60 minutes or until the center is almost set. Turn off the oven, leave the cheesecake inside the oven with the door ajar for another 30 minutes.
9. Take the cheesecake out of the oven and allow it to cool to room temperature. Refrigerate for at least 2 hours or overnight.
10. In a medium-sized bowl use a hand mixer to beat the marshmallow fluff, heavy cream and vanilla until fluffy and thick.
11. Spread the marshmallow mixture over the top of the cheesecake. Use a kitchen torch to brown the marshmallow topping or broil on high for 2-3 minutes watching closely, until the marshmallow topping is golden brown.
12. Store the Carrot Cake Cheesecake with Marshmallow Topping in the refrigerator.