Carrot Cheesecake with Crumb Crust Recipe -
Carrot Cheesecake with Crumb Crust Recipe

Carrot Cheesecake with Crumb Crust

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"Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch cheesecake Change Servings


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
Jan 05, 2004

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.

Most Helpful Critical Review
Jan 05, 2004

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.


13 Ratings

Jan 05, 2004

I used strained babyfood carrots to cut the prep time.

Jan 05, 2004

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.

Jan 05, 2004

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.

Apr 06, 2005

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!

Jan 05, 2004

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

Jan 05, 2004

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.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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