Carrot Cheesecake With Crumb Crust Recipes

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CARROT CHEESECAKE WITH MARZIPAN CARROTS



Carrot Cheesecake with Marzipan Carrots image

Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

2 ounces (1/2 cup) toasted pecans
8 graham crackers, finely ground (1 cup)
2 ounces (4 tablespoons) unsalted butter, melted
3 tablespoons sugar
1/4 teaspoon salt
1/2 ounce (1 tablespoon) unsalted butter
2 medium carrots, peeled, finely grated
1 1/2 cups sugar
4 packages (8 ounces each) cream cheese, softened
4 large eggs, room temperature
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
Petite Marzipan Carrots

Steps:

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

CARROT CHEESECAKE



Carrot Cheesecake image

My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. -Misty Wellman, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 20

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 large 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

Steps:

  • 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., 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. , Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 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. , 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.

Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 298mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT CAKE CHEESECAKE BARS



Carrot Cake Cheesecake Bars image

You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 16 bars

Number Of Ingredients 26

Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook's Note)
1/2 cup confectioners' sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
  • Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
  • For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
  • Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
  • For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
  • For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
  • Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
  • Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

CARROT CHEESECAKE WITH CRUMB CRUST



Carrot Cheesecake with Crumb Crust image

Pureed carrot mixes with cream cheese in this very elegant cheesecake that also has a gingersnap and graham cracker crust.

Provided by Suzanne Stull

Categories     Cheesecake

Yield 12

Number Of Ingredients 16

¾ pound carrots, cut into 2 inch pieces
⅔ cup finely ground graham cracker crumbs
⅔ cup gingersnap cookie crumbs
⅔ cup ground pecans
⅓ cup white sugar
4 tablespoons unsalted butter, softened
½ cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced fresh ginger root
¼ teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon ground allspice
2 (8 ounce) packages cream cheese, diced and softened
4 eggs
¼ cup chopped pecans

Steps:

  • Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
  • Preheat oven to 400 degrees F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F (175 degrees C).
  • Transfer carrots to food processor and puree for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down sides, and repeat. Let mixture stand until cool.
  • Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
  • Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 26.8 g, Cholesterol 113.2 mg, Fat 24.9 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 203.5 mg, Sugar 19.6 g

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