A friend of mine brought over some amazing little Oreo cookies. They were Carrot Cake Oreo's and they were delightful. I thought to myself man these would make an amazing crust for a cheesecake. Most Carrot Cake Cheesecake has actual Carrot Cake in it. Which since Carrot Cake has cream cheese frosting I thought was kind of weak sauce. So I decided to make my own recipe without any cake. This might be the best cheesecake I have ever eaten. But then again I also love Carrot Cake. So please give me any feedback if you try out this recipe. I didn't take any pictures while I made the recipe because I wasn't sure it would work out on the first try and I didn't have my standing mixer or hand mixer so I did all of it by hand( which I wouldn't recommend!).
Carrot Cheesecake Recipe
For The Crust:
Two sleeves of Carrot Cake Oreos (filling removed and separated into two bowls)
1/2 Oreo cream filling
1 stick of melted butter
For The Cheesecake:
2 8oz packages of softened cream cheese
1 cup of sugar
1/2 Oreo cream filling
2 teaspoons Vanilla extract (separated)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1 large carrot finely grated and moisture pressed out
1 tablespoon corn starch
Making The Crust:
Place the cookies into a food processor and and blend until fine. Add the crumbs to the half Oreo cream filling in a bowl. Mix the two together by hand and when they are pretty well incorporated add the melted butter and mix until incorporated. dump the mixture into a spring form pan and press the crust into the bottom of the pan and press up the sides until you get half way up. Set aside and start mixing the filling.
Making The Ceesecake:
Place the heavy cream and confectioners sugar into a bowl with 1 teaspoon vanilla extract and blend until you get stiff peaks. We will be blending the whipped cream into the cheesecake mixture to get a smoother more pliable mixture. In your kitchen aid place the cream cheese, sugar, nutmeg, cinnamon, ginger, carrots (make sure you squeezed out most of the mixture), corn starch, the other teaspoon of vanilla extract, and the other Oreo cream filling. Mix on medium speed until well combined using a spatula to scrape the sides as it goes. Slowly add the whipped cream and make sure it is well combined before you stop. Place the mixture into the spring form pan and use the spatula to smooth the top. Place in the refrigerator and let sit overnight. Serve the next day and don't forget to thank me!