Categories: Cheescakes, Easter, Spring, sweets

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 2 tablespoons brown sugar
• 3 eggs, lightly beaten
• 1/4 cup heavy whipping cream
• 2 tablespoons cornstarch
• 1 tablespoon sour cream
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1-1/3 cups chopped carrots, cooked and pureed
• TOPPING:
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted

Directions

1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.

2. In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.

3. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.

4. Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 10-12 servings.

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