The best delicious Carrot Maple Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Maple Cheesecake recipe today!
Hello my friends, this Carrot Maple Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Maple Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Carrot Maple Cheesecake.
What Makes This Carrot Maple Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Maple Cheesecake.
Ready to make this Carrot Maple Cheesecake Recipe? Let’s do it!
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-CRUST-
1 1/3 c Shortbread cookie crumbs
(12 cookies)
1/4 c Melted butter
FILLING
2 c Shredded carrots (3-4)
3 pk (250 g) light or regular
-cream cheese,room temp.
1/3 c Granulated sugar
1/3 c Maple syrup
3 Eggs
-OPTIONAL GARNISH-
1/4 c Water
1/4 c Granulated sugar
1/2 c Shredded carrots
CRUST: Combine ingredients; mix well. Press into 9 inch springform
pan. Bake in preheated 350F 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 300F 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
minutes. Add shredded carrots and simmer 5 minutes. Drain well and
scatter on top of chilled cheesecake. Yield: 12 servings.
Yields
12 Servings
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