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  • Carrot Maple Cheesecake

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    Carrot Maple Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/3 c. Shortbread cookie crumbs (12 cookies)
    • 1/4 c. Melted butter
    • 2 c. Shredded carrots (3-4)
    • 3 pkt (250 g) light or possibly regular cream cheese,room temp.
    • 1/3 c. Granulated sugar
    • 1/3 c. Maple syrup
    • 3 x Large eggs
    • 1/4 c. Water
    • 1/4 c. Granulated sugar
    • 1/2 c. Shredded carrots

    Directions

    1. CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 min.
    2. FILLING: Simmer shredded carrots in water to cover for 5 min.
    3. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process till completely smooth and proportionately colored. Add in Large eggs, one at a time, and mix till just blended. Pour onto crumb crust and bake at 300 F for 45 min or possibly till center is almost set. Cold to room temperature. Chill 3 hrs or possibly overnight.
    4. OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 min. Add in shredded carrots and simmer 5 min. Drain well and scatter on top of chilled cheesecake.
    5. Yield: 12 servings.

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