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Carrot Cheesecake with Candied Carrots

Carrot Cheesecake with Candied Carrots

Author Vianney Rodriguez

Ingredients

  • For Crust
  • Ingredients
  • cup graham cracker crumbs or 18 graham cracker cookies crushed
  • ½ stick of butter melted
  • ¼ cup sugar
  • For Filling:
  • Ingredients
  • 2 pkg. 8 oz. each Cream Cheese, softened
  • 1 TSP vanilla
  • 1 cup sugar
  • ¾ cup sour cream
  • 3 eggs
  • 1 TSP ground ginger
  • ¾ cup finely shredded carrots about 2 medium carrots
  • For Candied Carrots:
  • Ingredients
  • 2 medium peeled carrots
  • 1 cup water
  • 1 cup sugar

Instructions

  1. For Crust
  2. Instructions
  3. Preheat oven to 325ºF. In bowl combine butter, crumbs, sugar; press onto bottom of 13×9 inch pan. Bake 10 minutes.
  4. For Filling
  5. Instructions
  6. Beat cream cheese, vanilla and sugar with mixer until blended.
  7. Add sour cream; mix well.
  8. Add eggs 1 at a time; beating after each just until blended.
  9. Stir in carrots and ginger.
  10. Pour over crust.
  11. Bake 45 to 50 minutes or center is set.
  12. Cool completely. Refrigerate 4 hours or overnight.
  13. Top with candied carrots.
  14. For Candied Carrots
  15. Instructions
  16. Using a zester, zest carrots strips.
  17. In a medium saucepan combine water and sugar; bring to a boil to dissolve sugar.
  18. Add carrots strips; reduce heat and cook strips for 15 minutes.
  19. Remove carrots strip to a baking sheet lined with parchment paper.
  20. Cool and use to garnish carrot bars, cupcakes or cakes.