Recipe Carrot Cheesecake with Crumb Crust (Cake)

Required Ingredients:

• 3/4 pound carrots, cut into 2 inch pieces
• 2/3 cup finely ground graham cracker crumbs
• 2/3 cup gingersnap cookie crumbs
• 2/3 cup ground pecans
• 1/3 cup white sugar
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 2 (8 ounce) packages cream cheese, diced and softened
• 4 eggs
• 1/4 cup chopped pecans

Preparing/Cooking:

• Bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes.
• Drain cooked carrots.
• Return them to a moderate heat for a minute or so to cook off excess moisture.
• Preheat oven to 400 degrees F (205 degrees C).
• In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well.
• Work in butter until mixture is crumbly.
• Pat over bottom and up sides of a buttered 9 inch springform pan.
• Bake the crust for 7 minutes.
• Turn oven down to 350 degrees F (175 degrees C).
• Transfer carrots to food processor and puree for 30 seconds.
• Scrape down side, and puree again until absolutely smooth.
• Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds.
• Scrape down sides, and repeat.
• Let mixture stand until cool.
• Add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds.
• Beat in eggs, one at a time.
• Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
• Bake for about 50 minutes; cake tester will come out clean.
• Let cool.
• Cover loosely, and refrigerate at least 4 hours before serving.

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