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Prep Time:
30 mins
Chill Time:
12 hrs
Total Time:
12 hrs 30 mins
Servings:
12 slices
Yield:
1 (9-inch) cheesecake
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Ingredients
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4 medium carrots, peeled and sliced into 1/2-inch thick pieces
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1 1/2 cups graham cracker crumbs
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1 cup unsweetened shredded coconut, toasted, plus more for garnish
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6 tablespoons butter, melted
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pinch of salt
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1 cup whipping cream
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2 (8-ounce) packages cream cheese, softened
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3/4 cup powdered sugar
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6 tablespoons brown sugar, divided
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon salt
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candied pecans for garnish (optional)
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sweetened whipped cream for garnish (optional)
Directions
Gather all ingredients.
Allrecipes / Sonia Bozzo
Place carrots into a saucepan and cover with water. Bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes. Drain, but reserve cooking liquid. Transfer carrots to a blender container. Cover and blend until smooth, adding reserved liquid, 1 tablesppon. at a time as needed. You should get 1 cup of carrot puree. Chill until ready to use.
Allrecipes / Sonia Bozzo
To cook in the microwave:
Combine carrots and 1/4 cup water in a microwave-safe casserole. Cover and cook on 100% power (High) until carrots are just tender, 7 to 9 minutes, stirring once after 4 minutes.
In a small bowl combine graham cracker crumbs, 1/2 cup toasted coconut, butter, 2 tablespoons brown sugar and salt. Press very firmly into the bottom of a 9-inch springform pan. Chill until ready to use.
Allrecipes / Sonia Bozzo
Toast Coconut
Spread 1 cup unsweetened coconut in a single layer in a shallow baking pan. Bake in a 350 degrees F (180 degrees C) oven until light brown, 5 to 10 minutes. Watch it carefully, and stir it so it browns evenly.
Beat whipping cream in a bowl with an electric mixer until stiff peaks form. Set aside.
Allrecipes / Sonia Bozzo
Beat cream cheese in a large bowl with an electric mixer until completely smooth and creamy, scraping the bowl as needed.
Allrecipes / Sonia Bozzo
Add 1 cup carrot puree, powdered sugar, and remaining 4 tablespoons brown sugar. Beat on medium-high speed until well combined, scraping the bowl as needed. Add thevanilla, cinnamon, ginger, nutmeg and salt and beat until combined and smooth.
Allrecipes / Sonia Bozzo
Slowly fold in whipped cream with a spatula until just combined, careful to not deflate the whipped cream.
Allrecipes / Sonia Bozzo
Pour filling into the prepared crust, spreading evenly.
Allrecipes / Sonia Bozzo
Cover and chill overnight. Serve topped with additional whipped cream, candied pecans and remaining toasted coconut.
Allrecipes / Sonia Bozzo
Sweetened Whipped Cream
In a chilled mixing bowl beat 1 cup whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form. Chill until serving.
Recipe developed by Nicole Irwin.
Recipe Tip
To toast coconut, spread 1/2 cup unsweetened coconut in an even layer in a small skillet over medium heat and cook, stirring frequently, until evenly browned, 4 to 6 minutes.
I Made It
Nutrition Facts (per serving)
398
Calories
32g
Fat
26g
Carbs
4g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
398
% Daily Value *
Total Fat
32g
41%
Saturated Fat
20g
100%
Cholesterol
76mg
25%
Sodium
265mg
12%
Total Carbohydrate
26g
10%
Dietary Fiber
2g
8%
Total Sugars
18g
Protein
4g
9%
Vitamin C
1mg
1%
Calcium
74mg
6%
Iron
1mg
5%
Potassium
181mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
