Carrot Cake Cheesecake with Mango Filling and Whipped Cream Topping

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Ingredients:

• 1 ½ cups of finely grated carrots
• 1 ½ cups of graham cracker crumbs
• 6 tbsp of unsalted butter, melted
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz in total), softened
• 1 cup of granulated sugar
• 2 tsp of vanilla extract
• 4 large eggs, at room temperature
• 1 ½ cups of mango puree
• 1 cup of heavy cream
• ¼ cup of powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the grated carrots, graham cracker crumbs and melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar and vanilla extract together until smooth. Add the eggs, one at a time, mixing well after each addition. Pour the mixture over the crust.
4. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes.
5. While the cheesecake is cooling, make the mango filling. Blend the mango puree until smooth and set aside.
6. Once the cheesecake has cooled, spread the mango filling over the top of the cheesecake, leaving a small border around the edges.
7. Chill the cheesecake in the fridge for at least 4 hours, or overnight.
8. Before serving, make the whipped cream topping. Beat the heavy cream and powdered sugar until peaks form.
9. Spread the whipped cream over the mango layer of the cheesecake.
10. Slice and serve the cheesecake cold. Enjoy!