Cheesecake Delight

Carrot Cake Base

• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots

Pecan Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 2 large eggs
• 1 teaspoon vanilla extract

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides.
2. For the Carrot Cake base, in a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add oil, eggs, and grated carrots and whisk until combined.
3. For the Pecan Filling, in another large bowl, use an electric mixer to beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add brown sugar and beat until light and fluffy. Mix in chopped pecans, eggs, and vanilla extract.
4. Pour the Carrot Cake batter into the prepared pan and spread evenly. Carefully pour the Pecan Filling on top of the Carrot Cake layer.
5. Bake for 45-50 minutes, until the cheesecake is set in the center and golden brown.
6. For the Fudge Brownie Topping, melt the unsalted butter in a saucepan over low heat. Add sugar, unsweetened cocoa powder, and salt and stir until combined. Remove from heat and stir in vanilla extract and eggs. Add flour gradually and stir until just combined.
7. Pour the Brownie Topping over the cheesecake and spread evenly. Place the cheesecake back in the oven for 10-15 minutes.
8. Remove the cheesecake from the oven and let cool to room temperature. Then refrigerate for at least 2 hours.
9. Serve and enjoy!