Carrot Cheesecake with Crumb Crust So Tasty

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Carrot Cheesecake with Crumb Crust

"Pureed carrot mixes with cream cheese on this very fashionable cheesecake that also has a gingersnap and graham cracker crust."

Ingredients :

3/4 pound carrots, cut into 2 inch pieces
2/3 cup finely floor graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/3 cup floor pecans
1/3 cup white sugar
four tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced clean ginger root
1/four teaspoon ground cinnamon
1/four teaspoon ground mace
1/four teaspoon ground allspice
2 (eight ounce) programs cream cheese, diced and softened
4 eggs
1/four cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

Bring four cups of water to a boil, and prepare dinner carrots until very soft about forty five minutes. Drain cooked carrots. Return them to a moderate warmth for a minute or so that you can cook off excess moisture.
Preheat oven to 400 degrees F (205 ranges C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/three cup floor nuts, and sugar; toss nicely. Work in butter till combination is crumbly. Pat over backside and up sides of a buttered nine inch springform pan. Bake the crust for 7 minutes. Turn oven right down to 350 stages F (175 degrees C).
Transfer carrots to food processor and puree for 30 seconds. Scrape down aspect, and puree again until surely 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 till cool.
Add cream cheese to cooled carrot combination, and puree for 1 minute; scrape down aspects each 20 seconds. Beat in eggs, one by one. Pour batter into crust, and sprinkle with ultimate 1/four cup chopped nuts.
Bake for approximately 50 minutes; cake tester will pop out clean. Let cool. Cover loosely, and refrigerate as a minimum 4 hours before serving.

Notes :

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