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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. âMisty Wellman, Scottsdale, Arizona 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:
1. 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.
2. 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.
3. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 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.
4. 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. Yield: 10-12 servings.
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