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1
In a food processor, pulse graham cracker crumbs and walnuts together till walnuts are about the same size as the graham cracker crumbs (30 seconds). Pour melted butter on top of the crumbs and pulse till mixture holds together when pinched (20 seconds).
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2
In a 9-inch springform pan, sprinkle the graham cracker mixture evenly into it. Then, press down with the palm of your hand to form a crust. Press down on the mixture so that it completely covers the pan and goes partially up the sides of the pan. Set aside.
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3
Preheat oven to 350 degrees.
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4
Clean the food processor so that it can be used again. Add carrots and pineapple to the food processor. Pulse together until the consistency of a puree is achieved. Transfer into a medium bowl.
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5
Stir in 2/3 cup sugar, cinnamon and salt into the carrot puree. Then beat in 3 egg yolks, one at a time. Set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, add the cream cheese. Beat on medium until cream cheese achieves a soft and fluffy appearance. Scrape down the sides of the bowl. Slowly add the remaining 1/3 cup sugar and mix until combined.
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7
With the mixer still on medium speed, add the whole egg. Mix until just incorporated. Scrape down the bowl and add the remaining egg yolk and mix until just incorporated. Add the vanilla and mix till combined.
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8
Using a spatula, fold the carrot mixture into the cheesecake until thoroughly combined.
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9
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
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10
Place the cheesecake into the preheated oven and bake for 45-50 minutes or until the sides of the cheesecake are set and the middle is slightly jiggly.
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11
Remove from the oven and place on a wired cooling rack. Once fully cool, cover and place in the fridge for 3 - 4 hours or overnight before serving.
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12
Note: I am not concerned about cracks in my cheesecakes so I didn't take measures against it. However, if you are concerned about getting a crack in the cheesecake, place the cake tin in a water bath before placing it in the oven. Once the cake is finished baking, turn off the oven and open the oven. Keep the door ajar and let the cake cool in the water bath before removing it.
