Cinnamon Apple Cheesecake with Carrot Cake Base and Fruit Compote Topping

Ingredients:

• 1 ½ cups of finely shredded carrot
• 1 ½ cups of graham cracker crumbs
• ⅓ cup of unsalted butter, melted
• 1 teaspoon of cinnamon
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1 large apple, peeled and pureed
• 1 teaspoon of cinnamon
• ¼ cup of apricot jam
• 1 cup of mixed fruit, sliced
• 2 tablespoons of sugar
• 1 tablespoon of water

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform cake pan with nonstick cooking spray.
2. In a medium mixing bowl, combine shredded carrot, graham cracker crumbs, melted butter, and cinnamon. Mix well and press the mixture onto the bottom of the prepared pan.
3. Bake for 10 minutes and let cool completely.
4. In a large mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until light and fluffy. Add eggs one at a time, beating well after each addition.
5. Add the pureed apple and cinnamon to the cream cheese mixture and mix until well combined.
6. Pour the cheesecake batter over the cooled carrot cake crust. Smooth out the top with a spatula.
7. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Remove the cheesecake from the oven and let cool to room temperature before refrigerating for at least 2 hours.
9. In a small saucepan, heat apricot jam and water until melted together. Brush over the top of the chilled cheesecake.
10. In a medium bowl, combine mixed fruit and sugar together. Let sit for 10 minutes.
11. Serve the chilled cheesecake with the mixed fruit compote on top. Enjoy!