Carrot Cake Cheesecake with Salted Caramel Filling and Whipped Cream Topping

Ingredients:

• 2 cups grated carrot
• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup salted caramel sauce
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes. Let cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add 1 cup of sugar and 1 tsp of vanilla extract and mix until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in 2 cups of the grated carrot.
8. Pour the cheesecake batter over the cooled crust and smooth out the top.
9. Drizzle the salted caramel sauce over the cheesecake batter.
10. Bake for approximately 50-55 minutes or until the edges of the cheesecake are firm but the center still jiggles slightly.
11. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
12. When ready to serve, beat the heavy cream and powdered sugar together in a medium mixing bowl until soft peaks form.
13. Top the cheesecake with the whipped cream and the remaining grated carrot for decoration.
14. Slice and serve!