Ingredients
2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar2 tablespoons brown sugar3 large eggs, lightly beaten1/4 cup heavy whipping cream2 tablespoons cornstarch1 tablespoon sour cream1-1/2 teaspoons vanilla extract1 teaspoon lemon juice1/2 teaspoon ground cinnamon1-1/3 cups chopped carrots, cooked and pureedTOPPING:1 cup graham cracker crumbs2 tablespoons brown sugar1-1/2 teaspoons ground cinnamon1/4 cup butter, melted
Preparation
In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars 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 pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.
Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
