KitchenMagician's Recipe

CHEESECAKE - CARROT STREUSEL

Category: Cheesecakes

Makes 12 servings.

2 c. graham cracker crumbs
1/4 c. granulated sugar
1/3 c. butter, melted

3 8-oz. pkg. cream cheese, softened
1-1/4 c. granulated sugar
2 T. brown sugar
3 eggs, beaten
1/4 c. whipping cream
2 T. cornstarch
1 T. sour cream
1/2 T. vanilla extract
1 tsp. lemon juice
1/2 tsp. ground cinnamon
1-1/3 c. pureed carrot baby food

1 c. graham cracker crumbs
2 T. brown sugar
1/2 T. ground cinnamon
1/4 c. butter, melted

Preheat oven to 350F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs, sugar and melted butter with a fork and mix well; press evenly into bottom and 2 inches up side of pan.
Bake at 350F for 8 minutes; cool on a wire rack.
In a large bowl, beat cheese and sugars with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined.
Stir in cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon; fold in carrots.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 350F for 60 minutes, or until center appears nearly set.
In a small bowl, combine graham crumbs, brown sugar, cinnamon and butter with a fork and mix well; sprinkle over filling.
Bake at 350F for 10 minutes. Cool on a wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.