CARROT MAPLE CHEESECAKE

Carrot Maple Cheesecake image

Provided by Cindy Hartlin

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/3 cups graham crackers (12 cookies)
1/4 cup butter, Melted
2 cups carrots, Shredded (3-4)
3 (250 g) packages light cream cheese, room temp
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs
1/4 cup water (optional)
1/4 cup granulated sugar (optional)
1/2 cup carrot, Shredded (optional)

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.