Thursday, December 15, 2011

Carrot Cheesecake

Carrot Cheesecake

2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted
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
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

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