Carrot Cake Cheesecake with Vanilla Filling and Macadamia Nut Topping

Ingredients for Carrot Cake Base:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots

Ingredients for Vanilla Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs

Ingredients for Macadamia Nut Topping:

• 1/2 cup macadamia nuts, chopped
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together oil and eggs. Add wet ingredients to dry ingredients and stir until just combined. Fold in grated carrots. Pour mixture into prepared pan and spread evenly to form the base layer.
3. In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until creamy. Add eggs one at a time, beating well after each addition. Pour mixture over carrot cake base.
4. In a small bowl, combine chopped macadamia nuts, flour, brown sugar, and melted butter. Sprinkle mixture over the top of cheesecake filling.
5. Bake for 50-60 minutes, until cheesecake is set and golden on top. Let cool to room temperature before chilling in the refrigerator for at least 2 hours.
6. Serve and enjoy!