Cheesecake Delight

Carrot Cake Base

• 1 1/2 cups finely grated carrots
• 1/2 cup brown sugar
• 1/2 cup melted unsalted butter
• 2 large eggs, lightly beaten
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup all-purpose flour

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsps finely chopped fresh rosemary
• 1 tbsp all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 cup chopped dried figs

Peach & Mango Topping

• 1 medium peach, peeled and chopped
• 1 medium mango, peeled and chopped
• 1 tbsp granulated sugar
• 1 tbsp water
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, mix together grated carrots, brown sugar, melted butter and eggs.
3. Add cinnamon, ginger, cloves, salt, and flour to mixture and stir to combine.
4. Press mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 15-18 minutes or until golden brown.
6. Reduce oven temperature to 325°F.
7. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, rosemary, and flour together on medium speed until smooth and creamy.
8. Beat in eggs one at a time.
9. Stir in the chopped figs.
10. Pour mixture over the cooled crust and smooth the surface.
11. Bake for 30-35 minutes or until the edges are set and the center is just slightly jiggly.
12. In a small saucepan, mix together chopped peach, mango, sugar, water, and vanilla extract.
13. Cook on medium heat, stirring occasionally, until the fruit has softened and the juices have thickened - around 10-15 minutes.
14. Take off heat and let the mixture cool.
15. Chill the cheesecake in the refrigerator for at least 4-5 hours or overnight.
16. Before serving, spread the peach and mango topping over the cheesecake.
17. Slice and serve.