Honey Pecan Carrot Cheesecake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This was a last minute recipe. I didn't have any graham crackers, so I used some Rice Chex Cereal, instead. It came out terrific. Ingredients:
1 cup rice chex, coarsely crushed |
3/4 cup pecans, finely chopped |
3 tablespoons honey |
1/2 teaspoon cinnamon |
1 tablespoon butter |
1 (15 ounce) container ricotta cheese, drained |
1 (8 ounce) package cream cheese, at room temperature |
3 large eggs |
2/3 cup sugar |
1 teaspoon vanilla extract |
1/2 cup flour |
1/2 teaspoon salt |
1/4 cup orange juice |
1 cup carrot, finely shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch springform pan.
3. Combine Rice Chex, pecan, honey, cinnamon, and butter.
4. Press into the bottom and slightly up the sides of a springform pan.
5. Bake for 5-7 minutes, set aside to cool.
6. Place remaining ingredients into large bowl and beat until smooth.
7. Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
8. Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
9. You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
10. Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.
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