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| Carrot Cheesecake with Crumb Crust |
"Pureed carrot mixes with cream cheese in this very stylish cheesecake that still has a gingersnap and graham cracker crust."
Ingredients :
- 3/four pound carrots, cut into 2 inch portions
- 2/3 cup finely floor graham cracker crumbs
- 2/3 cup gingersnap cookie crumbs
- 2/3 cup ground pecans
- 1/3 cup white sugar
- 4 tablespoons unsalted butter, softened
- half of cup packed brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon minced sparkling ginger root
- 1/4 teaspoon ground cinnamon
- 1/four teaspoon floor mace
- 1/four teaspoon floor allspice
- 2 (eight ounce) packages cream cheese, diced and softened
- four eggs
- 1/4 cup chopped pecans
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Bring 4 cups of water to a boil, and cook carrots until very gentle approximately forty five minutes. Drain cooked carrots. Return them to a mild warmth for a minute or so that you can prepare dinner off extra moisture.
- Preheat oven to four hundred levels F (205 levels C). In a medium bowl, integrate graham cracker crumbs, gingersnap crumbs, 2/three cup floor nuts, and sugar; toss nicely. Work in butter till mixture is crumbly. Pat over bottom and up aspects of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven right down to 350 tiers F (175 ranges C).
- Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until virtually easy. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down aspects, and repeat. Let aggregate stand until cool.
- Add cream cheese to cooled carrot combination, and puree for 1 minute; scrape down aspects every 20 seconds. Beat in eggs, separately. Pour batter into crust, and sprinkle with ultimate 1/4 cup chopped nuts.
- Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at the least four hours before serving.
Notes :
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