Carrot Cheesecake

2 sleeves full size graham crackers

1/4 c. sugar

1/3 c. butter, melted

3 packages cream cheese

1 1/4 c. sugar

2 T. brown sugar

3 eggs

1/4 c. heavy cream

2 T. cornstarch

1 T. sour cream

1 1/2 t. vanilla

1 t. lemon juice

1/2 t. ground cinnamon.

1 (12 oz) package frozen carrots, thawed and pureed

1 pint heavy cream, whipped


Place the graham crackers in a heavy duty gallon sized bag that zips shut.  Using a rolling pin, smash and roll the crackers into crumbs.  Add the 1/4 cup sugar and butter to the bag.  Shake and knead to combine.  Press this mixture into the bottom and 2" up the sides of a 9" springform pan.  Bake in a preheated 350* oven for 6-8 minutes.  Cool on a wire rack.  Leave the oven on.


While crust is cooling, beat cream cheese and sugars in the large bowl of a stand mixer fitted with the paddle attachment until smooth.  Add the eggs, cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon.  Beat at medium speed until well combined, scraping as necessary.  Add the carrot puree and mix in on low speed.  


Pour filling into crust.  Place pan on a double thickness of foil and securely wrap the foil around the bottom of the pan and up the sides.  Place the springform pan into a flat bottomed roasting pan and add hot water to come up to 1" on the sides of the pan.  Bake for 60-70 minutes, until the center is just set.  Cool on a wire rack for half an hour.  Remove the sides of the springform pan and cool to room temperature.  Cover in plastic wrap and refrigerate overnight before serving with a dollop of whipped cream.