Carrot Maple Cheesecake

by Kathleen Morrison

Prep time: 0:30 Overall time: 4:00

Servings: 12 servings

INGREDIENTS

Crust:
1-1/3 cups shortbread cookie crumbs (12 cookies)
1/4 cup butter, melted

Filling:
2 cups shredded carrots (3-4 carrots)
3 pkg. light or regular cream cheese, at room temperature
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs

INSTRUCTIONS

Crust:
Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes.

Filling:
Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup;process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour into crumb crust and bake at 300°F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.

CHEF COMMENTS

Optional Garnish:
1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots

Optional Garnish: In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.

Tagged: carrotcheesecake, cheesecakes, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.