Name: Carrot Cheesecake with Marzipan Carrots
Yield: 1
Ingredients: 1/2 oz. unsalted butter -; 2 medium carrots -; 1 1/2 c. sugar -; 4 package cream cheese -; 4 large eggs -; 1/2 tsp. freshly grated nutmeg -; 1/2 tsp. ground cinnamon -; 1 tsp. freshly grated ginger -; 1/4 tsp. salt -; 1 1/2 tsp. pure vanilla extract -; Petite Marzipan Carrots -; 2 oz. toasted pecans -; 8 graham crackers -; 2 oz. unsalted butter -; 3 tbsp. sugar -; 1/4 tsp. salt -

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Ingredients for - Carrot Cheesecake with Marzipan Carrots

1. 1/2 oz. unsalted butter -

2. 2 medium carrots -

3. 1 1/2 c. sugar -

4. 4 package cream cheese -

5. 4 large eggs -

6. 1/2 tsp. freshly grated nutmeg -

7. 1/2 tsp. ground cinnamon -

8. 1 tsp. freshly grated ginger -

9. 1/4 tsp. salt -

10. 1 1/2 tsp. pure vanilla extract -

11. Petite Marzipan Carrots -

12. 2 oz. toasted pecans -

13. 8 graham crackers -

14. 2 oz. unsalted butter -

15. 3 tbsp. sugar -

16. 1/4 tsp. salt -

How to cook deliciously - Carrot Cheesecake with Marzipan Carrots

1. Stage

Make the crust: Preheat oven to 350 degrees F. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, and stir in butter, sugar, and salt.

2. Stage

Wrap outside and bottom of a 9-inch springform pan in 2 layers of foil. Press crumb mixture firmly into bottom of pan. Bake until golden brown around edges and firm, about 15 minutes. Let cool on wire rack. Reduce oven temperature to 325 degrees F.

3. Stage

Make the cheesecake: Melt butter in a medium sauté pan over medium heat. Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer with pan juices to a bowl, and let cool.

4. Stage

Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes. Add eggs, 1 at a time, scraping down sides of bowl as needed. Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated. Pour into crust.

5. Stage

Set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake until set but slightly wobbly in center, 80 to 90 minutes.

6. Stage

Transfer springform pan to a rack, and remove foil. Let cool. Refrigerate, uncovered, at least 6 hours (or overnight; cheesecake will keep, covered and refrigerated, for up to 3 days). Run a hot knife around edges of cheesecake to loosen, then remove sides of pan. Decorate with marzipan carrots just before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.