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Honey Pecan Carrot Cheesecake

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“This was a last minute recipe. I didn't have any graham crackers, so I used some Rice Chex Cereal, instead. It came out terrific.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch springform pan.
  3. Combine Rice Chex, pecan, honey, cinnamon, and butter.
  4. Press into the bottom and slightly up the sides of a springform pan.
  5. Bake for 5-7 minutes, set aside to cool.
  6. Place remaining ingredients into large bowl and beat until smooth.
  7. Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
  8. Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
  9. You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
  10. Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.

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