I made this cheesecake for yet another birthday gathering in the family. Our daughter Krista’s boyfriend Joe celebrated his birthday the end of December, but with the holiday we waited until January for the official birthday dinner. I want to post dessert recipe first, you know post the good stuff first. Also this cheesecake is amazing so I couldn’t wait to share it.
Yes, this cheesecake takes a little longer to make than your everyday conventional cheesecake. The carrot have to cooked and pureed and you make a crumb topping, but it is so worth every minute you put into it. It is recommended that you make it the day before, which I usually do when making cheesecakes. If you like cheesecake and carrot cake you are going to love this creamy dessert, it is packed with flavor and taste divine.
Carrot Cheesecake (Adapted from tasteofhome.com)
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 1/3 cups chopped carrots, cooked and pureed
1 cup graham cracker crumbs
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom an 2 inches up the sides of a greased 9 inch springform pan. Bake in a 350 degree oven for 6 to 8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice, and cinnamon. Fold in carrots.
Pour into crust. Place a baking pan filled half full of water directly on the rack below the cheesecake. Bake cheesecake at 350 degree for 53-58 minutes until center is just set.
Combined topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Turn off oven and open door slightly. Let the cheesecake set in the oven for another 30 minutes then remove and set on cooling rack. Carefully run a knife around the edge and continue to cool until completely cooled. Refrigerate overnight.