Honey Pecan Carrot Cheesecake

Total Time
1hr 15mins
Prep
20 mins
Cook
55 mins

This was a last minute recipe. I didn't have any graham crackers, so I used some Rice Chex Cereal, instead. It came out terrific.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch springform pan.
  3. Combine Rice Chex, pecan, honey, cinnamon, and butter.
  4. Press into the bottom and slightly up the sides of a springform pan.
  5. Bake for 5-7 minutes, set aside to cool.
  6. Place remaining ingredients into large bowl and beat until smooth.
  7. Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
  8. Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
  9. You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
  10. Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.
Most Helpful

4 5

Very easy to make and very delicious.I definately will make this over and over again!

5 5

We loved this! It's not too rich and the pecans in the crust really do make it special. I might add a bit more cinnamon next time, but only because I really like that spice. I could not find Rice Chex at Safeway, so had to use graham cracker crumbs instead. Simply out of habit I purchased light cream cheese and light ricotta (7%)...I was worried I'd messed it up, but it actually turned out perfect!!! I will make this again. Made for the Cook-athon in honour of Judy~Jude.