Carrot Cake Cheesecake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl whisk together flour, granulated sugar, brown sugar, cinnamon, ginger and salt.

Cut the cold butter into the flour mixture using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Fold in the very finely grated carrot so it is evenly distributed but not wetting the dough. Press the mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4") of the prepared springform pan to form a compact shortbread-style crust.

Bake crust for 12–15 minutes, until edges are lightly golden. Remove from oven and allow crust to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place room-temperature cream cheese in a large mixing bowl. Beat on medium speed with a hand mixer or stand mixer fitted with the paddle attachment until completely smooth and free of lumps, about 2–3 minutes.

Add granulated sugar and light brown sugar and beat until incorporated and smooth, about 1–2 minutes more, scraping down the bowl as needed.

Beat in vanilla and sour cream until smooth.

Add eggs, one at a time, mixing on low speed just until each is incorporated. Add the extra yolk last and mix briefly; avoid overbeating to minimize air in the batter.

Stir in freshly grated nutmeg and the finely grated carrot. Fold with a rubber spatula until evenly distributed.

Pour the filling over the slightly cooled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the side of the springform (water bath) to ensure gentle, even baking and reduce cracking.

Bake at 325°F (160°C) until the edges are set and the center still slightly jiggles when gently shaken, about 50–65 minutes (test at 50 minutes; total time may vary).

Turn the oven off and crack the oven door. Let the cheesecake cool in the turned-off oven for 1 hour to further reduce cracking.

After an hour, remove the cheesecake from the water bath and run a thin knife around the edge to release it from the pan sides. Let it cool completely to room temperature on a wire rack.

Refrigerate the cheesecake, still in the springform, for at least 6 hours or preferably overnight to fully set before adding toppings.

Place the granulated sugar in a medium heavy-bottomed saucepan over medium heat. Swirl the pan occasionally (do not stir with a utensil early on) until the sugar melts and turns a deep amber color, about 6–9 minutes. Watch carefully to avoid burning.

As soon as the sugar reaches color, reduce heat to low and add the butter, whisking constantly until fully melted and incorporated, about 1 minute.

Slowly and carefully whisk in the warm heavy cream (mixture will bubble vigorously). Whisk until smooth and combined, about 1 minute.

Remove from heat and stir in the bourbon and salt. Taste and adjust salt if desired. Let cool to warm (not hot) before using; caramel will thicken as it cools.

Reserve about 3/4 cup of caramel for drizzling over the finished cheesecake and keep the rest refrigerated for serving. Rewarm gently before use if it stiffens.

Line a sheet tray with parchment. In a small nonstick skillet or saucepan combine the granulated sugar and water over medium heat. Stir only until sugar dissolves and then stop stirring; allow the syrup to simmer until it becomes pale golden.

Add the walnut halves to the syrup and continue to cook, stirring frequently, until the syrup crystallizes and coats the nuts, about 3–5 minutes.

Sprinkle the salt and cinnamon over the nuts, toss to coat. Immediately transfer the nuts to the prepared sheet tray, separating any large clumps with a fork. Let cool completely; they will harden as they cool.

Roughly chop half of the cooled candied walnuts for sprinkling and leave the rest whole for garnish.

Place chilled heavy cream, vanilla paste and powdered sugar in a chilled mixing bowl. Whip with a whisk or mixer to soft-medium peaks.

In a separate small bowl beat the 2 oz room-temperature cream cheese until smooth, then fold into the whipped cream to stabilize and give a slight tang. Taste and adjust vanilla or sugar.

Transfer to a piping bag fitted with a large round or star tip if you plan to pipe rosettes or keep refrigerated until assembly.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate. If desired, trim the very top to level the surface.

Drizzle the reserved warm bourbon caramel over the top of the cheesecake, letting some caramel run down the sides. Sprinkle a small pinch of flaky sea salt over the caramel.

Pipe or dollop the vanilla bean cream around the edge or in a decorative pattern on top of the cheesecake.

Scatter the chopped candied walnuts and arrange a few whole candied walnuts for presentation. Finish with the extra grated carrot for color and a light additional dusting of cinnamon if desired.

Refrigerate assembled cheesecake for 30 minutes to an hour to set the toppings before slicing. Use a hot, dry knife wiped between cuts for clean slices.