Carrot Cake Cheesecake with Greek Yogurt & Honey Filling and Grapefruit & Honey Topping

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Ingredients:

• 1 1/2 cups finely grated carrots
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/2 cup honey
• 2 large eggs
• 1/2 cup fresh grapefruit juice
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F.
2. Combine grated carrots, graham cracker crumbs, melted unsalted butter, and granulated sugar. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add in Greek yogurt and honey and mix until combined.
5. Add in eggs one at a time, mixing each until just combined.
6. Pour mixture over crust and bake for 35 minutes or until the edges are slightly golden and the center is set.
7. Cool completely in the pan on a wire rack, then chill in the refrigerator for at least two hours before serving.
8. Meanwhile, in a small saucepan, bring grapefruit juice and honey to a boil. Simmer until thickened, stirring often.
9. Pour over chilled cheesecake before serving.