Carrot Cake Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups finely grated fresh carrots
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup peanut butter chips
• 1/4 cup heavy cream

Directions:

For the Carrot Cake Base:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate large bowl, whisk together oil, granulated sugar, brown sugar, and eggs.
4. Stir in the carrots.
5. Add the flour mixture to the carrot mixture and stir until just combined.
6. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.

For the New York-Style Filling:

1. Reduce the oven temperature to 325°F.
2. In a large bowl, using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract on medium speed until smooth and creamy.
3. Beat in the eggs, one at a time, until just blended.
4. Pour the mixture over the carrot cake base and smooth the top with a spatula.
5. Bake for 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center. Let cool completely on a wire rack.

For the Peanut Butter Cup Topping:

1. In a small saucepan, combine the peanut butter chips and heavy cream. Heat over medium heat, stirring constantly, until smooth and melted.
2. Pour the mixture over the cooled cheesecake and spread it evenly over the top.
3. Refrigerate the cheesecake for at least 2 hours, or overnight, to set the topping.
4. To serve, run a thin knife around the edge of the cheesecake and remove the springform pan sides.