Rich, creamy and sweetly spiced...these Mini Carrot Cheesecakes are the best addition to any party or gathering.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Baking
Cuisine: American
Keyword: carrot cake, cheesecake
Servings: 24
Calories: 191kcal
Author: Kellie Hemmerly from The Suburban Soapbox
Ingredients
1cuppecans
1/4cupsalted buttermelted
1 1/2cupsgraham cracker crumbsabout 8-9 graham crackers
1/4cuplight brown sugar
1tablespoonbutter
2medium carrotspeeled and finely grated
1 1/2cupsgranulated sugar
4 8-ouncepackages cream cheeseroom temperature
4large eggs
1/2teaspoonnutmeg
1/2teaspoonground cinnamon
1teaspoonfreshly grated ginger
1teaspoonorange extract
1 1/2teaspoonsvanilla extract
1/4teaspoonkosher salt
Whipped creamif desired
Instructions
Preheat oven to 350 degrees. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, butter and brown sugar. Stir to combine.
Press crumb mixture firmly into the bottom of each well in a mini cheesecake pan. Bake until golden brown around edges and firm, about 10 minutes. (If baking a 9 inch cheesecake, press the crumbs into the bottom and up the sides. Bake for 15 minutes.) Transfer to a wire rack and cool to room temperature. Reduce the oven temperature to 325 degrees.
For the filling: Melt the butter in a medium saute pan over medium heat. Add the carrots and 1/2 cup of sugar. Cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer the carrots and juices to a bowl, and cool to room temperature.
Beat the cream cheese and remaining sugar with a mixer on medium speed until fluffy, approximately 4 minutes. Add the eggs, 1 at a time, scraping down sides of bowl after each addition. Add the carrots and pan juices, nutmeg, cinnamon, ginger, orange extract, salt, and vanilla. Beat until thoroughly combined. Divide the mixture evenly among the cheesecake wells filling about 1/4 inch from the top of the pan. (Alternatively, if making in a standard springform pan, pour all the batter into the pan until 1/4 inch from the top.)
Fill a small roasting pan with enough boiling water to reach halfway up the sides of the pan and place on the bottom rack of the oven. Transfer the cheesecake pan to the middle rack and bake the cheesecake until set but slightly wobbly in center, approximately 15-20 minutes. (For a 9 inch cheesecake, bake for approximately 80 minutes.)
Transfer cheesecake pan to a rack, and allow to cool. Then refrigerate, uncovered, for 6 hours or overnight. (Cheesecake will keep, covered and refrigerated, for up to 3 days).
Run a hot knife around edges of cheesecake to loosen, then remove sides of pan.
Top with whipped cream and chopped pecans, if desired, right before serving.
Notes
Cheesecake can be made up to 3 days in advance and stored uncovered in the refrigerator.