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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 12 |
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Ingredients:
1 1/3 cups graham crackers (12 cookies) |
1/4 cup butter, melted |
2 cups carrots, shredded (3-4) |
3 (250 g) packages light cream cheese, room temp |
1/3 cup granulated sugar |
1/3 cup maple syrup |
3 eggs |
1/4 cup water (optional) |
1/4 cup granulated sugar (optional) |
1/2 cup carrot, shredded (optional) |
Directions:
1. CRUST: Combine ingredients; mix well.
2. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes.
3. FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid.
4. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored.
5. Add eggs, one at a time, and mix until just blended.
6. Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. .
7. OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.
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