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Mini Carrot Cake Cheesecakes With Cream Cheese Ici... Recipe

Mini Carrot Cake Cheesecakes With Cream Cheese Ici... Recipe

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Mini Carrot Cake Cheesecakes With Cream Cheese Ici...

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Ingredients

Count

Nutrition

506

Calories

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Ingredients:

Serving

for the crust
1/4 cup. toasted pecans
4 whole graham crackers, finely ground
2 tbsp. unsalted butter, melted
1-1/2 tbsp. sugar
1/8 tsp. salt
for the cheesecake
1/2 tbsp. unsalted butter
1 medium carrot, peeled and finely grated
3/4 cup. sugar
2-8 oz. packages cream cheese, softened
2 large eggs
1/4tsp. freshly grated nutmeh
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
3/4 tsp. pure vanilla extract
icing
3 oz. package cream cheese, softened
1/4 cup. butter, softened
2 cup. powdered sugar , sifted
1 tsp. vanilla extract

Directions:

Prepare the crust: Preheat oven to 350F. Pulse pecans and graham crackers in a food processor until finely ground. Place in a medium bowl and stir in butter, sugar and salt.
Press a spoonful of crumb mixture into the bottom of each mini cheesecake tin with the removeable bottoms. Bake until golden brown and slightly firm, 10 minutes. Don't overbake or the pecans will begin to burn. Let cool on wire rack. Reduce oven temperature to 325F.
Prepare the cheesecake: Melt butter in a medium saucepan over medium heat. Add carrots, 1/4c. sugar, and cood, stirring often, until carrots are soft, 4 minutes. Transfer with pan juices to a bowl, and let cool.
Beat cream cheese and remaining 1/2c. 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. Spoon on top of crusts to about 3/4 full.
Bake until set, about 18 minutes; watch closely and pull out of the oven when the cheesecakes are set (touch the tops and make sure they're not jiggly, but firm).
Transfer pans to a rack and let cool. Refrigerate until ready to frost.
Prepare icing: Beat cream cheese and butter at medium speed with a mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Place a heaping teaspoonful on top of each cheesecake and spread gently to cover the tops.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	506.01 Kcal (2119 kJ)
Calories from fat	253.35 Kcal
		% Daily Value*
Total Fat	28.15g	43%
Cholesterol	34.16mg	11%
Sodium	497mg	21%
Potassium	688.89mg	15%
Total Carbs	59.16g	20%
Sugars	32.03g	128%
Dietary Fiber	0.92g	4%
Protein	5.55g	11%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	43mg	4%

Amount Per 100 g
Calories	461.47 Kcal (1932 kJ)
Calories from fat	231.06 Kcal
		% Daily Value*
Total Fat	25.67g	43%
Cholesterol	31.15mg	11%
Sodium	453.26mg	21%
Potassium	628.26mg	15%
Total Carbs	53.95g	20%
Sugars	29.21g	128%
Dietary Fiber	0.84g	4%
Protein	5.06g	11%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	2%
Iron	1mg	6%
Calcium	39.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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