Recipe

Toasted Walnut Carrot Cheesecake Recipe

Add Step-by-Step Photos	Foodinnewengland / All my dishes 2 months, 3 weeks ago Saw this in Taste of Home, added chopped walnuts and a caramel topping, yum! Prep:25m Cook:65m Servings:10	Foodinnewen
	carrot cream cheese grahm cracker

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Ingredients

2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) 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

Directions

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.

In a large 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.

Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.

Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 10-12 servings.

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