Carrot Cheesecake
Try this delicious carrot cheesecake recipe!
Makes 10-12 slices
Makes 10-12 slices
- 1 1/4 cups graham cracker crumbs
- 1/2 cups walnuts, coarsely chopped
- 1/2 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon ground cinnamon
- 2 1/2 packages (8oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1 cup finely shredded carrots
- 1/2 cup raisins
- 1 tablespoon grated orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 package (8oz) cream cheese softened
- 1 cup confectioner's sugar
- 1/4 cup sour cream
- 1 tablespoon fresh orange juice
- Finely shredded orange zest to decorate
- Preheat the oven to 350 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, walnuts, brown sugar, butter an cinnamon in a large bowl.
- Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.
- Filling: Beat the cream cheese, sugar, cornstarch and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time until just blended after each addition. With mixer at low speed beat the carrots, raisins, orange zest and juice, nutmeg, ginger and cinnamon. Spoon the filling into the crust.
- Bake for 55-65 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours.
- Topping: with mixer at medium speed, beat the cream cheese, confectioners sugar, sour cream and orange juice in a medium bowl until smooth. Loosen and remove the pan sides. Spread the topping over. Decorate with orange zest.
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