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Carrot Cheesecake




Source of Recipe


From themitz


List of Ingredients




Crust:
1¼ cups graham cracker crumbs
3 tablespoons sugar
¼ teaspoon ground cinnamon
¼ cup butter, melted

Filling:
3 (8oz) packages cream cheese, softened
¾ cup sugar
5 teaspoons flour
3 eggs + 1 egg yolk
½ cup frozen orange juice concentrate, thawed
2 medium carrots, peeled and finely shredded
2/3 cup whipping cream
1¼ teaspoons vanilla extract
1 teaspoon finely shredded orange peel

Cinnamon Orange Topping:
2 tablespoons milk
2 tablespoons butter
½ -teaspoon vanilla extract
1¼ cups sifted powdered sugar
1 teaspoon finely shredded orange peel
½ -teaspoon cinnamon


Recipe



Crust:
In small bowl, stir together crumbs, sugar and cinnamon. Add melted butter; mixing well with fork until combined. Press crumb mixture evenly onto bottom of a greased 9” spring form pan. Set aside.

Filling:
In large bowl, combine cream cheese, sugar and flour. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in orange juice concentrate, shredded carrots, whipping cream, vanilla and orange peel. Pour cream cheese mixture over the crust.

Bake at 400 degrees for 15 minutes. Lower oven temperature to 225 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove cake from open and run knife around sides of pan to loosen cake from pan. Cool to room temperature then chill, uncovered overnight.

Cinnamon Orange Topping:
In small saucepan bring milk and butter to a boil. Remove from heat. Stir in vanilla. In a medium bowl stir
together powdered sugar, orange peel and cinnamon. Add butter mixture. Beat with electric mixer until smooth. Spread over cooled cake and chill until serving time.

You can add finely chopped pecans to the batter or topping if you like nuts in your carrot cake!