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Carrot Cheesecake

Carrot Cheesecake
My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. —Misty Wellman, Scottsdale, Arizona
10-12 ServingsPrep: 25 min. Bake: 65 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 2 tablespoons brown sugar
  • 3 eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1-1/3 cups chopped carrots, cooked and pureed
  • TOPPING:
  • 1 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 cup butter, melted

Directions

  • In a small bowl, combine crumbs and sugar; stir in butter. Press onto
  • the bottom and 2 in. up the sides of a greased 9-in. springform pan.
  • Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a
© Taste of Home 2013

2 of 2

Carrot Cheesecake (continued)

Directions (continued)

  • wire rack.
  • In a large bowl, beat cream cheese and sugars until smooth. Add eggs;
  • beat on low speed just until combined. Stir in the cream,
  • cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in
  • carrots.
  • Pour into crust. Place pan on a double thickness of heavy-duty foil
  • (about 18 in. square). Securely wrap foil around pan. Place in a
  • larger baking pan. Add 1 in. of hot water to larger pan. Bake at
  • 350° for 55-60 minutes until center is just set.
  • Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes
  • longer. Remove pan from water bath. Cool on a wire rack for 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1
  • hour longer. Refrigerate overnight. Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 each) equals 398 calories, 21 g fat (12 g saturated fat), 105 mg cholesterol, 298 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013