Carrot Cheesecake With Crumb Crust
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Pecan (chopped)1 cup
White Sugar4 tbsps
Unsalted Butter (softened)1 cup
Brown Sugar (packed)1 tbsp
Lemon Juice1 tsp
Orange Zest1 tsp
Ground Cinnamon1 tsp
Mace (ground)1 tsp
Ground Allspice4
EggsDirections:
1
Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes
2
Drain cooked carrots
3
Return them to a moderate heat for a minute or so to cook off excess moisture
4
Preheat oven to 400 degrees F (205 degrees C)
5
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well
6
Work in butter until mixture is crumbly
7
Pat over bottom and up sides of a buttered 9 inch springform pan
8
Bake the crust for 7 minutes
9
Turn oven down to 350 degrees F (175 degrees C)
10
Transfer carrots to food processor and puree for 30 seconds
11
Scrape down side, and puree again until absolutely smooth
12
Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds
13
Scrape down sides, and repeat
14
Let mixture stand until cool
15
Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds
16
Beat in eggs, one at a time
17
Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts
18
Bake for about 50 minutes; cake tester will come out clean
19
Let cool
20
Cover loosely, and refrigerate at least 4 hours before serving