Carrot Cake Cheesecake with Bourbon Caramel and Blood Orange Grapefruit Topping

Carrot Cake Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 1/2 cup finely grated carrots
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Bourbon Caramel Cheesecake Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Blood Orange and Grapefruit Topping:

• 1/2 cup fresh blood orange juice
• 1/2 cup fresh grapefruit juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter

Instructions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a large bowl, mix together graham cracker crumbs, grated carrots, brown sugar, cinnamon, and melted butter until well combined.
3. Press mixture into the bottom of the prepared pan evenly and bake for 10 minutes.
4. In a stand mixer, beat the cream cheese until smooth.
5. Add sugar and flour and beat until well combined.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in sour cream, bourbon, and caramel sauce until well combined.
8. Pour cheesecake filling over the baked crust and smooth the top.
9. Bake for 50-60 minutes or until the cheesecake is set and slightly golden.
10. Remove from the oven and let it cool to room temperature.
11. Refrigerate for at least 2 hours or overnight.
12. While the cheesecake is cooling, make the topping.
13. In a medium saucepan, whisk together juices, sugar, and cornstarch until well combined.
14. Cook over medium heat until mixture starts to thicken, about 5-7 minutes.
15. Add butter and stir until melted and well combined.
16. Remove from heat and let cool to room temperature.
17. Pour topping over the cheesecake and refrigerate for at least another 30 minutes before serving.