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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A great carrot cheesecake that is relatively low in carbs and diabetic friendly... Ingredients:
1 1/3 cups toasted pecan halves |
2 tablespoons gluten-free flour |
2 tablespoons butter |
2 cups shredded carrots |
2 tablespoons butter |
2 tablespoons raw sugar |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon salt |
24 ounces cream cheese |
1/4 cup honey |
3 eggs |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Pre-heat oven to 350.
2. Toast Pecan Halves in oven for 10-15 minutes or until fragrant. Remove from oven and set aside to cool. When cool place in food processor with flour and pulse until they are in a small chop/course flour. Stir in butter and pat into a 9 inch springform pan.
3. Cook crust for 10 minutes.
4. FOR FILLING:.
5. Shred carrots. Then simmer them in a sauce pan with 2 Tablespoons butter, sucanat, and spices until soft.
6. In large mixing bowl cream softened cream cheese. Add maple syrup and mix well. Add eggs one at a time mixing thoroughly between additions. Add vanilla and mix until fluffy. Scraping down sides as needed.
7. Stir in Carrot mixture with pan juices until incorporated.
8. Pour into prepared crust and bake for 10 minutes. After ten minutes reduce heat to 300 with out opening the oven and back for about 45 minutes longer or until center is set but slightly jiggly.
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