Recipe by Suzanne Stull
"Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust."
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carrots, cut into 2 inch pieces
finely ground graham cracker crumbs
gingersnap cookie crumbs
unsalted butter, softened
packed brown sugar
minced fresh ginger root
2 (8 ounce) packages
cream cheese, diced and softened
Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as 3/4 cup of brown sugar, 2) beat the cream cheese until soft, adding about 1/4 cup of white sugar while beating, 3) add the carrot mixture in halves to the cream cheese, beating until smooth after each addition, scraping the bowl frequently, 4) after adding the eggs and pouring into the crust, place the springform into a hot water bath, reaching about halfway up the pan. Bake as directed. Comes out crack-free, creamy and smooth.
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe, but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again.
I used strained babyfood carrots to cut the prep time.
This came out fantastic! I made this last Christmas and not one other dessert was touched on the dessert table. I have reputation for good cheesecake (for my own recipie) and this one didn't tarnish that reputation at all! Highly recommend to other bakers.
This is a wonderful dessert! It's a rich color, and the flavor is delightful. A welcome change from the more common fruit-topped cheesecakes.
I changed this recipe to make mini cheesecakes instead. I don't have a springform pan. It turned out great. My husband, who doesn't like cheesecake, ate 3. Thanks for the great recipe!
Although I hate carrots & can pick them out of cole slaw, I just love this recipe!!!
I've used this recipe many times. It's preety easy to make once you get the hang of it.But even more important to me is that it is very deliciousand the rave at the end of a meal with acup of coffe ,tea or capucinno(which by the way is a great complament to this dessert).It's not a cheese cake to make with children ,I use recipes for refrigerator cheese cakes with the kids.Try this recipe yourselves you won't regret it.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cheesecake with Crumb Crust
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 224
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