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Carrot Maple Cheesecake

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1hr 50mins

Ingredients Nutrition


  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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