Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.

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  • Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).

  • Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.

  • Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.

  • Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

Nutrition Facts

347.5 calories; 6.4 g protein; 26.8 g carbohydrates; 113.2 mg cholesterol; 203.5 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2004
Very pretty but kind of bland; I made the following changes; 1) after pureeing the carrots add double all of the spices and juices (I use orange/lemon juice/zest interchangeably) as well as 3/4 cup of brown sugar 2) beat the cream cheese until soft adding about 1/4 cup of white sugar while beating 3) add the carrot mixture in halves to the cream cheese beating until smooth after each addition scraping the bowl frequently 4) after adding the eggs and pouring into the crust place the springform into a hot water bath reaching about halfway up the pan. Bake as directed. Comes out crack-free creamy and smooth. Read More
(31)

Most helpful critical review

Rating: 3 stars
01/06/2004
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again. Read More
(15)
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/06/2004
Very pretty but kind of bland; I made the following changes; 1) after pureeing the carrots add double all of the spices and juices (I use orange/lemon juice/zest interchangeably) as well as 3/4 cup of brown sugar 2) beat the cream cheese until soft adding about 1/4 cup of white sugar while beating 3) add the carrot mixture in halves to the cream cheese beating until smooth after each addition scraping the bowl frequently 4) after adding the eggs and pouring into the crust place the springform into a hot water bath reaching about halfway up the pan. Bake as directed. Comes out crack-free creamy and smooth. Read More
(31)
Rating: 4 stars
01/06/2004
I used strained babyfood carrots to cut the prep time. Read More
(16)
Rating: 3 stars
01/06/2004
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again. Read More
(15)
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Rating: 5 stars
01/06/2004
This came out fantastic! I made this last Christmas and not one other dessert was touched on the dessert table. I have reputation for good cheesecake (for my own recipie) and this one didn't tarnish that reputation at all! Highly recommend to other bakers. Read More
(8)
Rating: 5 stars
01/06/2004
This is a wonderful dessert! It's a rich color and the flavor is delightful. A welcome change from the more common fruit-topped cheesecakes. Read More
(7)
Rating: 3 stars
04/09/2012
Well to say this carrot cheesecake was VERY elegant looking and simply looked the part. The recipe was very easy to do. I didn't do a water bath for it and thought I should because the ingredients were processed in a food processor. It did crack not like I thought it was going to but mainly around the outer edge of the dessert and that wasn't that bad at all. I choose to keep my pecans in halved peices verses chopped. However I followed to a T. Texture wise the cheesecake was right on point with creamy and smoothness. The crust was by far superior with texture and flavor. I'd make the crust again. Because it held it's form when cutting and overall look and the flavor of the crust was really good. However the flavor of the cheesecake was a bit different. I found the zesting of the orange over-powering in flavor as well as the spices. It did taste similar to pumpkin and so it was just not what I expected. I would totally tone down the orange and spice flavor to see if the carrot flavor would shine through. Having said that. I can see changing the carrot to a sweet potato OR pumpkin. I don't want to say it was overly bad but I won't say it was the best either. It was just okay. My husband however said that it wasn't his favorite but was okay. Not something he would totally request me to make again unless I've perfected a great flavor. If you like a faux pumpkin cheesecake then this is for you. Read More
(6)
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Rating: 5 stars
01/06/2004
I've used this recipe many times. It's preety easy to make once you get the hang of it.But even more important to me is that it is very deliciousand the rave at the end of a meal with acup of coffe tea or capucinno(which by the way is a great complament to this dessert).It's not a cheese cake to make with children I use recipes for refrigerator cheese cakes with the kids.Try this recipe yourselves you won't regret it. Read More
(5)
Rating: 4 stars
04/07/2005
I changed this recipe to make mini cheesecakes instead. I don't have a springform pan. It turned out great. My husband who doesn't like cheesecake ate 3. Thanks for the great recipe! Read More
(5)
Rating: 5 stars
01/06/2004
Although I hate carrots & can pick them out of cole slaw I just love this recipe!!! Read More
(5)