Easter Bunny's Favorite Carrot Cheesecake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a unique make-ahead cheesecake with a streusel-crumb topping. Cooking time doesn't include refrigeration time. Ingredients:
2 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
3 (8 ounce) packages 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 |
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.
2. Press onto the bottom and 2 inches up the sides of a greased 9-in. springform pan.
3. Place on a baking sheet.
4. Bake at 350° for 6-8 minutes.
5. Cool on a wire rack.
6. In a large mixing bowl, beat cream cheese and sugars until smooth.
7. Add eggs; beat on low speed just until combined.
8. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon.
9. Fold in carrots.
10. Pour into crust.
11. Place pan on a double thickness of heavy-duty foil (about 16 inches square).
12. Securely wrap foil around pan.
13. Place in a larger baking pan.
14. Add 1 inches of hot water to larger pan.
15. Bake at 350° for 55-60 minutes until center is just set.
16. Combine topping ingredients; sprinkle over filling.
17. Bake 7-10 minutes longer.
18. Remove pan from water bath.
19. Cool on a wire rack for 10 minutes.
20. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
21. Refrigerate overnight.
22. Remove sides of pan.
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