Carrot Cheesecake with Crumb Crust Popular Recipes

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Carrot Cheesecake with Crumb Crust

"Pureed carrot mixes with cream cheese on this very stylish cheesecake that also 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/three cup gingersnap cookie crumbs
2/three cup ground pecans
1/three cup white sugar
four tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced sparkling ginger root
1/four teaspoon ground cinnamon
1/4 teaspoon floor mace
1/4 teaspoon floor allspice
2 (eight ounce) programs cream cheese, diced and softened
four eggs
1/four cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

Bring four cups of water to a boil, and cook carrots until very soft about forty five minutes. Drain cooked carrots. Return them to a moderate warmness for a minute or in an effort to cook off extra moisture.
Preheat oven to 400 ranges 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 backside and up aspects of a buttered nine inch springform pan. Bake the crust for 7 minutes. Turn oven all the way down to 350 degrees F (175 degrees C).
Transfer carrots to meals processor and puree for 30 seconds. Scrape down side, and puree once more until clearly smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down facets, and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot aggregate, and puree for 1 minute; scrape down aspects each 20 seconds. Beat in eggs, separately. Pour batter into crust, and sprinkle with final 1/four cup chopped nuts.
Bake for approximately 50 minutes; cake tester will come out easy. Let cool. Cover loosely, and refrigerate at least 4 hours earlier than serving.

Notes :

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