Average Rating: 4.7TOTAL TIME: Prep: 25 min. Bake: 65 min. + chilling
YIELD: 10-12 servings.Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
FILLING:- 3 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 2 tablespoons brown sugar
- 3 large eggs, lightly beaten
- 1/4 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 tablespoon sour cream
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1-1/3 cups chopped carrots, cooked and pureed
TOPPING:- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/4 cup butter, melted
Instructions
- 1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.
- 2. In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.
- 3. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.
- 4. Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts
1 each: 398 calories, 21g fat (12g saturated fat), 105mg cholesterol, 298mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 5g protein.
