Caramel Carrot Cake Cheesecake with Bourbon Topping

Ingredients:

• Carrot Cake Base
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1/2 cup finely grated carrots
• Bourbon & Caramel Filling
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup sour cream
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup caramel sauce
• 1/4 cup bourbon
• Caramel Macchiato Topping
• 1/2 cup heavy cream
• 1/4 cup caramel sauce
• 1 tablespoon instant coffee

Instructions:

1. Preheat oven to 350°F.
2. Carrot Cake Base:
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, whisk together oil, sugar, and egg until well combined. Stir in grated carrots.
• Add dry ingredients to wet ingredients and stir until just combined. Spread the batter into the bottom of an 8-inch springform pan.
• Bake for 10-12 minutes or until cake is just set. Remove from oven and allow to cool.
3. Bourbon & Caramel Filling:
• In a large bowl, beat cream cheese and sour cream until smooth.
• Add brown sugar and beat until combined.
• Add eggs one at a time, beating well after each addition.
• Stir in caramel sauce and bourbon.
• Pour the filling over the cooled carrot cake base.
• Bake for 35-40 minutes or until the center is just set.
4. Caramel Macchiato Topping:
• In a small saucepan, heat heavy cream, caramel sauce, and instant coffee over medium heat until hot and bubbly.
• Let the mixture cool for a few minutes, then pour over the top of the cooled cheesecake.
• Refrigerate cheesecake for at least 2 hours before serving.
5. Serve and enjoy!