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
Carrot Cheesecake
Carrot Cheesecake
Prep Time
25 min
Cook Time
1 hour 5 min
Yield
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 large 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 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.
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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