Carrot Maple Cheesecake Recipes

CARROT CAKE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
• In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
• Add the oil and whisk to combine.
• Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
• Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
• Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
• Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
• Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
• Release from the springform, then slice and serve.
• Enjoy!

CARROT MAPLE CHEESECAKE

Steps:

• 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 onto 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. .
• OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.