Carrot Cake Cheesecake with Caramel Sauce

this image was generated using AI technology

Ingredients:

• 1 1/2 cups of Carrot Cake mix
• 3 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup white granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup caramel sauce

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix the Carrot Cake mix and melted butter in a bowl until combined and press it into the bottom of the pan. Bake for 10 minutes.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy. Beat in the eggs, one at a time.
4. Mix in the sour cream and heavy cream until well incorporated.
5. Pour the filling onto the baked Carrot Cake crust and smooth the top with a spatula.
6. Bake the cheesecake for 50-55 minutes or until the center is almost set.
7. Let it cool in the pan for 30 minutes before refrigerating for at least 4 hours.
8. Pour the caramel sauce over the cheesecake and serve.

Enjoy your delicious Carrot Cake Cheesecake with Caramel Sauce!