Carrot Maple Cheesecake Recipe
Servings: 12
Ingredients
- 1 1/3 c. Shortbread cookie crumbs (12 cookies)
- 1/4 c. Melted butter
- 2 c. Shredded carrots (3-4)
- 3 pkt (250 g) light or possibly regular cream cheese,room temp.
- 1/3 c. Granulated sugar
- 1/3 c. Maple syrup
- 3 x Large eggs
- 1/4 c. Water
- 1/4 c. Granulated sugar
- 1/2 c. Shredded carrots
Directions
- CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 min.
- FILLING: Simmer shredded carrots in water to cover for 5 min.
- Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process till completely smooth and proportionately colored. Add in Large eggs, one at a time, and mix till just blended. Pour onto crumb crust and bake at 300 F for 45 min or possibly till center is almost set. Cold to room temperature. Chill 3 hrs or possibly overnight.
- OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 min. Add in shredded carrots and simmer 5 min. Drain well and scatter on top of chilled cheesecake.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 242 | |
| Calories from Fat 86 | 36% |
| Total Fat 9.69g | 12% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 165mg | 7% |
| Potassium 129mg | 4% |
| Total Carbs 37.06g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 26.84g | 18% |
| Protein 2.82g | 5% |
