Autumn Harvest Cheesecake

Ingredients

Carrot Cake Base

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Nutmeg & Sweet Potato Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese (2 containers), softened
• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
• 2/3 cup granulated sugar
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Sundried Tomato Pesto Topping

• 1/2 cup sundried tomatoes packed in oil, drained
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

Carrot Cake Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, combine the grated carrots, vegetable oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the carrot cake batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake base cool completely in the pan.

Nutmeg & Sweet Potato Filling

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
3. Add the mashed sweet potatoes, sugar, and sour cream; beat until well combined.
4. Mix in the eggs, one at a time, followed by the vanilla extract and ground nutmeg.
5. Pour the filling over the cooled carrot cake base, spreading it evenly.
6. Bake for 50-60 minutes, or until the center is set and slightly jiggly.
7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
8. Chill in the refrigerator for at least 4 hours or overnight before serving.

Sundried Tomato Pesto Topping

1. In a food processor, combine the sundried tomatoes, basil, Parmesan cheese, pine nuts, and garlic.
2. Pulse until the mixture is finely chopped.
3. While the food processor is running, gradually add the olive oil until the pesto is smooth and well blended.
4. Season with salt and pepper to taste.
5. Spread the sundried tomato pesto over the chilled cheesecake before serving or serve it on the side.

Enjoy your delicious Autumn Harvest Cheesecake!