Carrot Cheesecake With Marzipan Carrots Recipe

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Gallery Carrot Cheesecake with Marzipan Carrots Credit: Anna Williams Recipe Summary Servings: 10

Ingredients For the Crust 2 ounces (1/2 cup) toasted pecans 8 graham crackers, finely ground (1 cup) 2 ounces (4 tablespoons) unsalted butter, melted 3 tablespoons sugar 1/4 teaspoon salt For the Cheesecake 1/2 ounce (1 tablespoon) unsalted butter 2 medium carrots, peeled, finely grated 1 1/2 cups sugar 4 packages (8 ounces each) cream cheese, softened 4 large eggs, room temperature 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon freshly grated ginger 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract Petite Marzipan Carrots

Gallery Carrot Cheesecake with Marzipan Carrots Credit: Anna Williams

Recipe Summary Servings: 10

Gallery

Carrot Cheesecake with Marzipan Carrots      Credit: Anna Williams  

Carrot Cheesecake with Marzipan Carrots

Credit: Anna Williams

Carrot Cheesecake with Marzipan Carrots

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

• 2 ounces (1/2 cup) toasted pecans 8 graham crackers, finely ground (1 cup) 2 ounces (4 tablespoons) unsalted butter, melted 3 tablespoons sugar 1/4 teaspoon salt

• 1/2 ounce (1 tablespoon) unsalted butter 2 medium carrots, peeled, finely grated 1 1/2 cups sugar 4 packages (8 ounces each) cream cheese, softened 4 large eggs, room temperature 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon freshly grated ginger 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract Petite Marzipan Carrots

Directions

Make the crust: Preheat oven to 350 degrees. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, and stir in butter, sugar, and salt.

Wrap outside and bottom of a 9-inch springform pan in 2 layers of foil. Press crumb mixture firmly into bottom of pan. Bake until golden brown around edges and firm, about 15 minutes. Let cool on wire rack. Reduce oven temperature to 325 degrees.

Make the cheesecake: Melt butter in a medium saute pan over medium heat. Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer with pan juices to a bowl, and let cool.

Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes. Add eggs, 1 at a time, scraping down sides of bowl as needed. Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated. Pour into crust.

Set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake until set but slightly wobbly in center, 80 to 90 minutes.

Transfer springform pan to a rack, and remove foil. Let cool. Refrigerate, uncovered, at least 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. Decorate with marzipan carrots just before serving.

Reviews (12)

 Add Rating & Review     142 Ratings   5 star values:        31    4 star values:        22    3 star values:        42    2 star values:        40    1 star values:        7        

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Reviews (12)

Add Rating & Review     142 Ratings   5 star values:        31    4 star values:        22    3 star values:        42    2 star values:        40    1 star values:        7       

Add Rating & Review

142 Ratings 5 star values: 31 4 star values: 22 3 star values: 42 2 star values: 40 1 star values: 7

142 Ratings 5 star values: 31 4 star values: 22 3 star values: 42 2 star values: 40 1 star values: 7

142 Ratings 5 star values: 31 4 star values: 22 3 star values: 42 2 star values: 40 1 star values: 7

• 5 star values: 31 4 star values: 22 3 star values: 42 2 star values: 40 1 star values: 7

  Martha Stewart Member     Rating: 5 stars       02/28/2015   This has become a regular go-to recipe for me whenever a special occasion demands cheesecake! Even friends who aren't usually fans of cheesecake have loved this. Very easy to make, and so incredibly delicious!!  
  
  Martha Stewart Member     Rating: 4 stars       03/21/2014   This is by far one of the best cheesecakes I've ever made!! So delicious! The little carrots are so so cute. Thanks for this fabulous recipe Martha.  
  
  Martha Stewart Member     Rating: Unrated       04/03/2013   I made this a couple days ago for easter and it turned out PERFECT! It looked really good and tasted even better. I cooked it for about 75 mins, it was enough for me, I covered it up and left it in there to cook untill the center was almost firm. I also used 2 ounces less of cream cheese and it still was just the right amount. I put less sugar, Martha always has huge doses of it. When I tried out the batter I could hardly taste any of the spices, so I added some more. Just an awesome cake!  
  
  Martha Stewart Member     Rating: Unrated       04/23/2011   Just made this and it turned out pretty well. I didn't bake it in the water like the recipe said and it still turned out okay. doesn't look to pretty but i'm sure it tastes great!  
  
  Martha Stewart Member     Rating: Unrated       07/03/2010   I made this for Easter like everyone else, also subbed 1/3 less fat cream cheese. It was insanely delicious and I've already received a request for a repeat bake!  
  
  Martha Stewart Member     Rating: Unrated       04/06/2010   I also made it for Easter and everyone loved it! The crust was great and the overall flavor was fantastic. I subbed 1/3 less fat cream cheese for 3 of the packages so I thought that might affect it a little, but not at all and nobody could tell! I had trouble cutting it as well, but otherwise it was perfect!  
  
  Martha Stewart Member     Rating: Unrated       04/05/2010   I made this for Easter as well, and everyone LOVED it! Even people who don't like carrot cake loved this cheesecake. This is my new go to Easter dessert.  
  
  Martha Stewart Member     Rating: Unrated       04/05/2010   I just made this for Easter and it was a HUGE hit. Not easy to cut, but I think I am missing some tip with that. Will make every year now!  
  
  Martha Stewart Member     Rating: Unrated       03/25/2010   Made this cheesecake last year for Easter, and i plan to make it again this year! It took awhile to make, but it was definitely worth it. Everyone loved it.  
  
  Martha Stewart Member     Rating: Unrated       02/14/2010   This recipe sounds sort of weird, has anyone tried it yet?  
  

  Martha Stewart Member

  Rating: 5 stars 02/28/2015

This has become a regular go-to recipe for me whenever a special occasion demands cheesecake! Even friends who aren’t usually fans of cheesecake have loved this. Very easy to make, and so incredibly delicious!!

Rating: 5 stars

Rating: 4 stars 03/21/2014

This is by far one of the best cheesecakes I’ve ever made!! So delicious! The little carrots are so so cute. Thanks for this fabulous recipe Martha.

Rating: 4 stars

Rating: Unrated 04/03/2013

I made this a couple days ago for easter and it turned out PERFECT! It looked really good and tasted even better. I cooked it for about 75 mins, it was enough for me, I covered it up and left it in there to cook untill the center was almost firm. I also used 2 ounces less of cream cheese and it still was just the right amount. I put less sugar, Martha always has huge doses of it. When I tried out the batter I could hardly taste any of the spices, so I added some more. Just an awesome cake!

Rating: Unrated

Rating: Unrated 04/23/2011

Just made this and it turned out pretty well. I didn’t bake it in the water like the recipe said and it still turned out okay. doesn’t look to pretty but i’m sure it tastes great!

Rating: Unrated 07/03/2010

I made this for Easter like everyone else, also subbed 1/3 less fat cream cheese. It was insanely delicious and I’ve already received a request for a repeat bake!

Rating: Unrated 04/06/2010

I also made it for Easter and everyone loved it! The crust was great and the overall flavor was fantastic. I subbed 1/3 less fat cream cheese for 3 of the packages so I thought that might affect it a little, but not at all and nobody could tell! I had trouble cutting it as well, but otherwise it was perfect!

Rating: Unrated 04/05/2010

I made this for Easter as well, and everyone LOVED it! Even people who don’t like carrot cake loved this cheesecake. This is my new go to Easter dessert.

I just made this for Easter and it was a HUGE hit. Not easy to cut, but I think I am missing some tip with that. Will make every year now!

Rating: Unrated 03/25/2010

Made this cheesecake last year for Easter, and i plan to make it again this year! It took awhile to make, but it was definitely worth it. Everyone loved it.

Rating: Unrated 02/14/2010

This recipe sounds sort of weird, has anyone tried it yet?

All Reviews for Carrot Cheesecake with Marzipan Carrots

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Carrot Cheesecake with Marzipan Carrots

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest