Carrot Cake Cheesecake with Whipped Cream Topping

Ingredients:

• 2 cups finely grated carrots
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (32 oz total)
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, lightly beaten
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/2 cup of grated carrots. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in the sugar and vanilla until well combined.
4. Mix in the eggs one at a time, beating well after each addition.
5. Stir in the remaining 1 1/2 cups of grated carrots, cinnamon, nutmeg, ginger, and salt until well combined.
6. Pour the mixture over the crust in the prepared pan.
7. Bake for 45-50 minutes until the cheesecake is set but slightly wobbly in the center.
8. Cool the cheesecake, then refrigerate for at least 2 hours or overnight.
9. Before serving, beat the heavy cream and confectioners' sugar together in a large bowl until stiff peaks form. Spread the whipped cream over the top of the cheesecake.

Enjoy your delicious Carrot Cake Cheesecake with Whipped Cream Topping!