Carrot Maple Cheesecake

Name: Carrot Maple Cheesecake
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 12 serving(s)
Ingredients: 1 1/3 cups graham crackers (12 cookies); 1/4 cup butter, Melted; 2 cups carrots, Shredded (3-4); 3 (250 g) packages light cream cheese, room temp; 1/3 cup granulated sugar; 1/3 cup maple syrup; 3 eggs; 1/4 cup water (optional); 1/4 cup granulated sugar (optional); 1/2 cup carrot, Shredded (optional)

(2)

Recipe by Cindy Hartlin

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READY IN: 1hr 50mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

CRUST
1 ¹⁄₃

cups graham crackers (12 cookies)
¹⁄₄

cup butter, Melted
FILLING
2

cups carrots, Shredded (3-4)
3

(250 g) packages light cream cheese, room temp
¹⁄₃

cup granulated sugar
¹⁄₃

cup maple syrup
3

eggs
¹⁄₄

cup water (optional)
¹⁄₄

cup granulated sugar (optional)
¹⁄₂

cup carrot, Shredded (optional)

DIRECTIONS

CRUST: Combine ingredients; mix well.
Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes.
FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid.
In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored.
Add eggs, one at a time, and mix until just blended.
Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. .
OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.

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