Carrot Cheesecake

Carrot Cheesecake

Crust~

2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter melted

Filling~

3 pkg cream cheese softened

1-1/4 cups sugar

2 tbsp brown sugar

3 eggs lightly beaten

1/4 cup heavy whipping cream

2 tbsp cornstarch

1 tbsp sour cream

1-1/2 tsp vanilla

1 tsp lemon juice

1/2 tsp ground cinnamon (I put a very generous 1/2 tsp cinnamon!)

1-1/3 cup chopped carrots, cooked and pureed

Topping~

1 cup graham cracker crumbs

2 tbsp brown sugar

1-1/2 tsp ground cinnamon

1/4 cup butter, melted

In a small bowl combine crumbs and sugar; stir in melted butter. Press onto the bottom and 2 inches up the sides of a 10 in springform pan. Place on baking sheet and bake @ 350 degrees for about 6-8 minutes. Remove and set aside to cool. In the meantime, in a large bowl beat cream cheese, and sugars till smooth. Add eggs; beat until combined. On low speed beat in cream, cornstarch, sour cream, vanilla, lemon juice, and cinnamon. Fold in carrots.

Pour into crust and place on baking sheet. In a separate glass baking dish (I use my 8x8 pan) pour about 1-2 inches of HOT water and place on lowest rack in oven. (below cheesecake!) Bake @ 350 degrees for 55-60 minutes or until center is just set. Combine topping ingredients; sprinkle over filling and bake 7-10 minutes longer. Remove from oven and cool 10 minutes. Run knife around edge of pan to loosen; cool i hour longer. Refrigerate overnight. Yield: 10-12 servings

ENJOY FOLKS!!