Carrot Cheesecake Recipe
This is a great unusual cheesecake!
Crust:
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
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 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.
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.
Serves 10-12
