Yield: 12 servings
|⅓ cup||Butter, melted|
CRUST: 1¼ C. GRAHAM WAFE
In a medium bowl, combine graham wafer crumbs, butter and cinnamon.
Press into the bottom of a 9" springform pan. Refrigerate. Filling: 4 medium carrots, peeled and cut in 1" pieces 4 eggs 2 pkgs. (250 g.
each) cream cheese, softened ¾ c. packed brown sugar ¼ c.
all-purpose flour ½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. vanilla Cook carrots; drain and puree in food processor or blender. Add eggs and beat well. Set aside. In a large bowl, using an electric mixer, beat cream cheese and brown sugar until smooth and creamy. Beat in flour, cinnamon, nutmeg, vanilla and carrot-egg mixture until smooth.
Pour filling into prepared crust. Bake at 325 degrees F. for 60 to 65 minutes or until edge is set but center is still soft. Remove from oven. Topping: 1 c. sour cream 2 T. granulated sugar ½ tsp. vanilla ¼ tsp. nutmeg Combine sour cream, granulated sugar and vanilla; carefully spread on top of hot cake. Sprinkle with nutmeg. Cool completely. Refrigerate 4 hours or until well chilled. Makes 12 servings.
TO ALL Submitted By NORM GEZIK SUBJ CARROT CHEESE CAKE On 7-10-95