Bourbon Caramel Cheesecake with Carrot Cake Crust and Vanilla Bean Frappuccino Topping

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Ingredients:

• 1 1/2 cups finely grated carrot
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 cup vanilla bean frappuccino mix
• Whipped cream and additional caramel sauce for topping, optional

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the grated carrot, flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a large bowl, whisk together the sugar, oil, eggs, vanilla, bourbon, and caramel until smooth. Add the dry ingredients and mix until just combined.
4. Pour the batter into the prepared pan, spreading it to the edges and smoothing the top.
5. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool completely in the pan on a wire rack.
6. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add the sugar and beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Stir in the vanilla, heavy cream, and frappuccino mix until combined.
9. Pour the mixture over the cooled carrot cake crust.
10. Bake until the edges are set but the center still jiggles slightly when shaken, about 40-45 minutes.
11. Let cool completely in the pan on a wire rack.
12. Once cool, cover and refrigerate for at least 4 hours or overnight.
13. To serve, run a knife around the edge of the pan and release the cheesecake from the springform pan.
14. Garnish with whipped cream and additional caramel sauce, if desired.