Carrot Maple Cheesecake
A silky maple-sweetened cheesecake with fresh carrot blended right into the filling for natural color and warmth.
Contains common allergens
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Instructions
- 1
Make the crust: In a bowl, combine the graham cracker crumbs and melted butter and mix well until evenly moistened. Press firmly into the bottom of a 9-inch springform pan and bake in a preheated 350°F (175°C) oven for 10 minutes. Set aside to cool slightly.
- 2
Prepare the carrots: Simmer the shredded carrots in a small saucepan with water to cover for about 5 minutes until tender. Drain thoroughly and press out any excess liquid.
- 3
Make the filling: In a food processor, combine the cooked carrots, softened cream cheese, 1/3 cup sugar, and maple syrup. Process until completely smooth and evenly colored, scraping down the sides as needed.
- 4
Add the eggs one at a time, processing just until blended after each addition so you do not overbeat.
- 5
Pour the filling onto the cooled crust and bake at 300°F (150°C) for about 45 minutes, or until the center is almost set with a slight jiggle. Cool to room temperature, then refrigerate at least 3 hours or overnight.
- 6
Optional garnish: In a small saucepan, simmer 1/4 cup water with 1/4 cup sugar for 5 minutes. Add the 1/2 cup shredded carrot and simmer 5 minutes more. Drain well and scatter the candied carrot over the top of the chilled cheesecake before serving.
Plan it in Listahan
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