Carrot Cheesecake
TOTAL TIME: Prep: 25 min. Bake: 65 min. + chilling
YIELD: 12 servings.
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
Ingredients
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2 cups graham cracker crumbs
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1-1/4 cups sugar
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2 tablespoons brown sugar
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3 large eggs, lightly beaten
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1/4 cup heavy whipping cream
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2 tablespoons cornstarch
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1 tablespoon sour cream
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1-1/2 teaspoons vanilla extract
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1 teaspoon lemon juice
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1/2 teaspoon ground cinnamon
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1-1/3 cups chopped carrots, cooked and pureed
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TOPPING:
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1 cup graham cracker crumbs
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2 tablespoons brown sugar
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1-1/2 teaspoons ground cinnamon
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1/4 cup butter, melted
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 398 calories, 21g fat (12g saturated fat), 105mg cholesterol, 298mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 5g protein.
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