Recipe By Anonymous
Published May 13th
Prep - Cook - Additional - Ready In -
Servings 1 -9 inch cheesecake Calories 347.5

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

Recipe Ingredients

  • ¾ pound carrots, cut into 2 inch pieces
  • ⅓ cup finely ground graham cracker crumbs
  • ⅓ cup gingersnap cookie crumbs
  • ⅓ 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

Cooking Directions

  1. 1 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.
  2. 2 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).
  3. 3 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.
  4. 4 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.
  5. 5 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
  • Carbohydrate 26.8 g
  • Cholesterol 113.2 mg
  • Fat 24.9 g
  • Fiber 1.7 g
  • Protein 6.4 g
  • Saturated Fat 11.9 g
  • Sodium 203.5 mg
  • Sugar 19.6 g


  1. Well to say this carrot cheesecake was VERY elegant looking and simply looked the part. The recipe was very easy to do. I didn't do a water bath for it and thought I should because the ingredients were processed in a food processor. It did crack not like I thought it was going to but - Read more ...
  2. I changed this recipe to make mini cheesecakes instead. I don't have a springform pan. It turned out great. My husband who doesn't like cheesecake ate 3. Thanks for the great recipe!
  3. Although I hate carrots & can pick them out of cole slaw I just love this recipe!!!
  4. I've used this recipe many times. It's preety easy to make once you get the hang of it.But even more important to me is that it is very deliciousand the rave at the end of a meal with acup of coffe tea or capucinno(which by the way is a great complament to this dessert).It's not - Read more ...
  5. I used strained babyfood carrots to cut the prep time.
  6. This came out fantastic! I made this last Christmas and not one other dessert was touched on the dessert table. I have reputation for good cheesecake (for my own recipie) and this one didn't tarnish that reputation at all! Highly recommend to other bakers.
  7. Very pretty but kind of bland; I made the following changes; 1) after pureeing the carrots add double all of the spices and juices (I use orange/lemon juice/zest interchangeably) as well as 3/4 cup of brown sugar 2) beat the cream cheese until soft adding about 1/4 cup of white sugar while beating 3) add - Read more ...
  8. I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe but I was not impressed with the flavor. - Read more ...

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