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Carrot Cheesecake with Crumb Crust

SUBMITTED BY: Suzanne Stull

"Very elegant cheesecake."

RECIPE RATING:

Read Reviews (9)

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Original recipe yield 1 -9 inch cheesecake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 pound carrots, cut into 2 inch pieces
2/3 cup finely ground graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/3 cup ground pecans
1/3 cup white sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
2 (8 ounce) packages cream cheese, diced and softened
4 eggs
1/4 cup chopped pecans

DIRECTIONS

Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).
Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

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REVIEWS

Reviewed on Jan. 5, 2004 by millegrazie

Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots,... MORE

Reviewed on Jan. 5, 2004 by LEA_B

I used strained babyfood carrots to cut the prep time. MORE

Reviewed on Jan. 5, 2004 by CCHRANE

I made this recipe for a meeting and was a little disappointed. Even using the water bath it... MORE

Reviewed on Jan. 5, 2004 by LANNI

This is a wonderful dessert! It's a rich color, and the flavor is delightful. A welcome... MORE

Reviewed on Jan. 5, 2004 by LUX

Although I hate carrots & can pick them out of cole slaw, I just love this recipe!!! MORE

Reviewed on Jan. 5, 2004 by EASYBAKEKITTY

This came out fantastic! I made this last Christmas and not one other dessert was touched on... MORE

Reviewed on Jan. 5, 2004 by COCINERO99

I've used this recipe many times. It's preety easy to make once you get the hang of it.But... MORE

Reviewed on Jan. 25, 2006 by DI9815

I LOVE CHEESECAKE AND THIS ONE IS NO EXEPTION.... A LITTLE MORE WORK, BUT WORTH IT. MORE

Reviewed on Apr. 6, 2005 by Kerri Leigh

I changed this recipe to make mini cheesecakes instead. I don't have a springform pan. It... MORE