Carrot Cheesecake with Crumb Crust

Carrot Cheesecake with Crumb Crust

13

"Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust."

Ingredients

servings 347 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
  2. Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).
  3. Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
  4. Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
  5. Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

Reviews

13
  1. 13 Ratings

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Most helpful

Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as...

Most helpful critical

I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream...

Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as...

I used strained babyfood carrots to cut the prep time.

I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream...

This came out fantastic! I made this last Christmas and not one other dessert was touched on the dessert table. I have reputation for good cheesecake (for my own recipie) and this one didn't tar...

This is a wonderful dessert! It's a rich color, and the flavor is delightful. A welcome change from the more common fruit-topped cheesecakes.

I changed this recipe to make mini cheesecakes instead. I don't have a springform pan. It turned out great. My husband, who doesn't like cheesecake, ate 3. Thanks for the great recipe!

Although I hate carrots & can pick them out of cole slaw, I just love this recipe!!!

I've used this recipe many times. It's preety easy to make once you get the hang of it.But even more important to me is that it is very deliciousand the rave at the end of a meal with acup of co...

I LOVE CHEESECAKE AND THIS ONE IS NO EXEPTION.... A LITTLE MORE WORK, BUT WORTH IT.