Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Carrot Cheesecake




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 2 cups graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter, melted
  
• Filling:
  
• 3 (8 ounce) packages cream cheese, softened
  
• 1 1/4 cups sugar
  
• 2 tablespoons brown sugar
  
• 3 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
  






Instructions



1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 inches up the sided of a greased 9 inch springform pan. Place on a baking sheet. Bake at 350 degrees for 6 to 8 minutes. Cool on a wire rack.
   
2. In a large mixing 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.
   
3. Pour into crust. Place pan on a double thickness of heavy duty foil (about 16 inch square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 inch of hot water to larger baking pan. Bake at 350 degrees for 55 to 60 minutes until center is set.
   
4. Combine topping ingredients; sprinkle over filling. Bake 7 to 10 minutes longer. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
   
5. Yield: 10 to 12 servings