Cheesecake Dream

Carrot Cake Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 1/4 cup granulated sugar
• 1/2 cup finely grated carrots
• 1/2 teaspoon ground cinnamon

Blueberry Filling

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch

Pineapple & Kiwi Topping

• 1 cup diced pineapple
• 1 cup sliced kiwi
• 1 tablespoon honey

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, grated carrots, and ground cinnamon. Press the mixture into the bottom of a 9-inch springform pan to create the carrot cake base.
3. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened, stirring occasionally. Remove from heat and let it cool for a few minutes.
4. Spread the blueberry filling evenly over the carrot cake base.
5. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Pour the cheesecake filling over the blueberry layer.
7. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature.
8. Refrigerate for at least 4 hours or overnight before serving.
9. Just before serving, prepare the pineapple and kiwi topping. In a bowl, gently toss the diced pineapple, sliced kiwi, and honey together. Spoon the mixture over the chilled cheesecake.