Decadent Carrot Whiskey Chocolate Cheesecake

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Ingredients

Carrot Cake Base

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 1/4 cup crushed pineapple (drained)
• 1/4 cup chopped walnuts

Whiskey & Chocolate Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 3 tablespoons whiskey
• 8 oz semi-sweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

For the Carrot Cake Base

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat the vegetable oil and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
6. Spread the batter evenly in the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool completely in the pan on a wire rack.

For the Whiskey & Chocolate Filling

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, heavy cream, whiskey, melted chocolate, and vanilla extract until well combined.
5. Pour the filling over the cooled carrot cake base in the springform pan.
6. Bake for 50-60 minutes, or until the center is set and just slightly jiggly.
7. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
8. Transfer to the refrigerator and chill for at least 4 hours or overnight.

For the Chocolate Ganache Topping

1. In a small saucepan, heat the heavy cream until it begins to simmer.
2. Remove from heat and add the chopped semi-sweet chocolate and butter.
3. Let sit for a minute, then stir until smooth and glossy.
4. Let the ganache cool slightly before pouring over the chilled cheesecake.
5. Spread evenly and chill the cheesecake for another 30 minutes to set the ganache.

Serving

1. Carefully remove the sides of the springform pan.
2. Slice and serve the cheesecake chilled.