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Carrot Cheesecake with Crumb Crust

"Pureed carrot mixes with cream cheese on this very fashionable cheesecake that still has a gingersnap and graham cracker crust."

Ingredients :

three/four pound carrots, reduce into 2 inch portions
2/3 cup finely floor graham cracker crumbs
2/3 cup gingersnap cookie crumbs
2/three cup floor pecans
1/three cup white sugar
four tablespoons unsalted butter, softened
half cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon orange zest
1 teaspoon minced clean ginger root
1/four teaspoon ground cinnamon
1/four teaspoon ground mace
1/four teaspoon floor allspice
2 (8 ounce) applications cream cheese, diced and softened
four eggs
1/4 cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

Bring four cups of water to a boil, and prepare dinner carrots until very smooth about 45 mins. Drain cooked carrots. Return them to a slight heat for a minute or so to cook dinner off excess moisture.
Preheat oven to 400 levels F (205 degrees C). In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss properly. Work in butter till mixture is crumbly. Pat over backside and up aspects of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 stages F (a hundred seventy five tiers C).
Transfer carrots to meals processor and puree for 30 seconds. Scrape down facet, and puree again until really clean. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. Scrape down aspects, and repeat. Let mixture stand till cool.
Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides each 20 seconds. Beat in eggs, one by one. Pour batter into crust, and sprinkle with last 1/four cup chopped nuts.
Bake for approximately 50 mins; cake tester will come out smooth. Let cool. Cover loosely, and refrigerate at the least four hours earlier than serving.

Notes :

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