Cardamom & Pear Cheesecake with Carrot Cake Crust and Toasted Almonds Topping

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Ingredients:

• 1 ½ cups finely grated carrot
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 3 pears, peeled, cored, and sliced
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F.
2. Pulse carrot in a food processor until finely grated. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt and pulse until mixed.
3. In a separate bowl, whisk together eggs, oil, granulated sugar, and brown sugar. Stir in carrot mixture until well combined.
4. Press mixture into the bottom of a 9-inch springform pan. Bake in preheated oven for 15-20 minutes, until lightly browned.
5. Meanwhile, prepare filling. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, and vanilla extract until smooth. Beat in eggs, one at a time. Mix in flour, cardamom, and cinnamon.
6. Arrange sliced pears on top of the partially baked crust. Pour cream cheese mixture over pears and smooth with a spatula.
7. Bake for 35-40 minutes, until cheesecake is set around the edges but still slightly jiggly in the center. Cool to room temperature before chilling in the refrigerator for at least 2 hours.
8. Before serving, sprinkle toasted sliced almonds over cheesecake.