The best delicious Carrot Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cheesecake recipe today!
Hello my friends, this Carrot Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Carrot Cheesecake.
What Makes This Carrot Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cheesecake.
Ready to make this Carrot Cheesecake Recipe? Let’s do it!
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———————CRUST: 1 1/4 C. GRAHAM WAFE———————
1/3 c Butter, melted
1/4 ts Cinnamon
In a medium bowl, combine graham wafer crumbs, butter and cinnamon.
Press into the bottom of a 9″ springform pan. Refrigerate. Filling: 4
medium carrots, peeled and cut in 1″ pieces 4 eggs 2 pkgs. (250 g.
each) cream cheese, softened 3/4 c. packed brown sugar 1/4 c.
all-purpose flour 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. vanilla
Cook carrots; drain and puree in food processor or blender. Add eggs
and beat well. Set aside. In a large bowl, using an electric mixer,
beat cream cheese and brown sugar until smooth and creamy. Beat in
flour, cinnamon, nutmeg, vanilla and carrot-egg mixture until smooth.
Pour filling into prepared crust. Bake at 325 degrees F. for 60 to 65
minutes or until edge is set but center is still soft. Remove from
oven. Topping: 1 c. sour cream 2 T. granulated sugar 1/2 tsp. vanilla
1/4 tsp. nutmeg Combine sour cream, granulated sugar and vanilla;
carefully spread on top of hot cake. Sprinkle with nutmeg. Cool
completely. Refrigerate 4 hours or until well chilled. Makes 12
servings.
TO ALL
Yields
12 servings
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