Carrot Cake Cheesecake with Marshmallow Topping Recipe

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Ingredients for Carrot Cake Base:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots

Ingredients for Cream Cheese Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs

Ingredients for Marshmallow Topping:

• 1 cup marshmallow cream
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. To make the carrot cake base, in a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, beat the vegetable oil, sugar, eggs, and vanilla extract until smooth and creamy.
4. Gradually add in the dry ingredients, mixing until just combined. Fold in the grated carrots.
5. Spoon the batter into the prepared pan and use a spatula to smooth it out into an even layer.
6. To make the cream cheese filling, in a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
7. Add in the eggs, one at a time, mixing until just combined.
8. Spoon the cream cheese filling over the carrot cake batter.
9. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Let cool to room temperature before refrigerating for at least 2 hours.
11. To make the marshmallow topping, in a medium bowl, whisk together the marshmallow cream and heavy cream until smooth and creamy.
12. Spoon the marshmallow topping over the chilled cheesecake.
13. Use a kitchen torch to lightly brown the marshmallow topping, or place the cheesecake under the broiler for a few seconds (watching carefully to prevent burning).
14. Slice and serve.