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Carrot Cheesecake Recipe

Carrot Cheesecake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 65 min. + chilling YIELD:10-12 servings

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

  • 1. 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 wire rack.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional 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.