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Carrot Cheesecake with Crumb Crust

Carrot Cheesecake with Crumb Crust

Suzanne Stull

Suzanne Stull

Very elegant cheesecake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

millegrazie
24

millegrazie

1/5/2004

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 3/4 cup of brown sugar, 2) beat the cream cheese until soft, adding about 1/4 cup of white sugar while beating, 3) add the carrot mixture in halves to the cream cheese, beating until smooth after each addition, scraping the bowl frequently, 4) after adding the eggs and pouring into the crust, place the springform into a hot water bath, reaching about halfway up the pan. Bake as directed. Comes out crack-free, creamy and smooth.

LEA_B
13

LEA_B

1/5/2004

I used strained babyfood carrots to cut the prep time.

CCHRANE
11

CCHRANE

1/5/2004

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 and chopped pecans. My guests loved it and asked for the recipe, but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again.

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