Carrot Cake Cheesecake with Vanilla Filling and Chocolate Ganache

Ingredients:

• Carrot Cake Base:
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2/3 cup sugar
• 2 eggs
• 1 cup grated carrots


• Vanilla Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 2/3 cup sugar
• 2 eggs
• 2 tsp vanilla extract


• Chocolate Ganache Topping:
• 3/4 cup heavy cream
• 6 oz semi-sweet chocolate chips

Instructions:

1. Carrot Cake Base:
1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together oil, sugar, and eggs until well combined.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Stir in grated carrots until evenly distributed.
6. Pour batter into the prepared pan; smooth top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into center comes out clean.
8. Set aside to cool.


2. Vanilla Filling:
1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract.
4. Pour mixture over the cooled carrot cake base.
5. Bake for 30-35 minutes or until edges are set and center is slightly jiggly.
6. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.


3. Chocolate Ganache Topping:
1. In a small saucepan, heat heavy cream until it just begins to simmer.
2. Remove from heat and add chocolate chips. Let sit for 1-2 minutes.
3. Stir until smooth.
4. Pour over the chilled cheesecake.
5. Refrigerate for at least 1 hour, or until the ganache has set.