Honey Pecan Carrot Cheesecake

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  cup  Rice Chex, coarsely crushed
• 3⁄4 cup pecans, finely chopped
• 3  tablespoons honey
• 1⁄2 teaspoon cinnamon
• 1  tablespoon butter
• 1 (15 ounce) container ricotta cheese, drained
• 1 (8 ounce) package cream cheese, at room temperature
• 3  large eggs
• 2⁄3 cup sugar
• 1  teaspoon vanilla extract
• 1⁄2 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 cup  orange juice
• 1  cup carrot, finely shredded

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.