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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
:30 |
Total Time: |
4:00 |
Ingredients: |
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Crust:
1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
Filling:
2 cups shredded carrots
3 pkg. light or regular cream cheese, at room temperature
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs
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Directions:
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Crust:
Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F 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 into crumb crust and bake at 300°F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.
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Optional Garnish:
1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots
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.
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