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    You are in: Home / Recipes / Carrot Cheesecake Recipe
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    Carrot Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    The Unrefined Bite's Note:

    A great carrot cheesecake that is relatively low in carbs and diabetic friendly...

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Crust

    Cheesecake

    Directions:

    1. 1
      Pre-heat oven to 350.
    2. 2
      Toast Pecan Halves in oven for 10-15 minutes or until fragrant. Remove from oven and set aside to cool. When cool place in food processor with flour and pulse until they are in a small chop/course flour. Stir in butter and pat into a 9 inch springform pan.
    3. 3
      Cook crust for 10 minutes.
    4. 4
      FOR FILLING:.
    5. 5
      Shred carrots. Then simmer them in a sauce pan with 2 Tablespoons butter, sucanat, and spices until soft.
    6. 6
      In large mixing bowl cream softened cream cheese. Add maple syrup and mix well. Add eggs one at a time mixing thoroughly between additions. Add vanilla and mix until fluffy. Scraping down sides as needed.
    7. 7
      Stir in Carrot mixture with pan juices until incorporated.
    8. 8
      Pour into prepared crust and bake for 10 minutes. After ten minutes reduce heat to 300 with out opening the oven and back for about 45 minutes longer or until center is set but slightly jiggly.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cheesecake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 366.3
     
    Calories from Fat 295
    80%
    Total Fat 32.8 g
    50%
    Saturated Fat 15.9 g
    79%
    Cholesterol 125.4 mg
    41%
    Sodium 274.1 mg
    11%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.5 g
    38%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    gluten-free flour

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