Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.5 cup (60g) toasted pecans, finely chopped
  • 1 cup (110g) finely grated carrots
  • 0.5 cup (115g) unsalted butter, melted
  • 0.25 cup (50g) dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 pinch fine sea salt
  • 16 oz (450g) full-fat brick cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp pure vanilla paste
  • 1 tbsp fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. In a medium bowl, toss the graham cracker crumbs, finely chopped pecans, dark brown sugar, cinnamon, ginger, nutmeg, and salt until the spices are evenly distributed.
  2. Stir in the finely grated carrots, ensuring they are evenly distributed so no large clumps remain.
  3. Pour the melted butter over the mixture and stir until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
  4. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Mix in the vanilla paste and lemon juice.
  5. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Pour the filling over the prepared carrot cake base and smooth the top with an offset spatula.
  7. Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely before slicing.