Ingredients for Honey Pecan Carrot Cheesecake
- Rice Chex
- 1 cup chopped pecans
- 1/4 cup honey
- Cinnamon
- Butter
- Ricotta Cheese
- 16 ounces cream cheese, softened
- 2 large eggs
- Sugar
- 1 teaspoon vanilla extract
- Flour
- Salt
- Orange Juice
- Carrot
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How to Make Honey Pecan Carrot Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Crush 3 cups of Rice Chex cereal into fine crumbs using a food processor or by placing it in a ziplock bag and crushing it with a rolling pin.
- In a medium bowl, combine the crushed cereal crumbs with 6 tablespoons (3 ounces) melted unsalted butter and 1/4 cup packed brown sugar. Mix well.
- Press the crumb mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, prepare the filling. In a large bowl, beat 16 ounces cream cheese until smooth. Add 1 1/2 cups granulated sugar and beat until combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Grate 2 cups carrots and add them to the batter, along with 1 cup chopped pecans and 1/4 cup honey. Mix until just combined.
- Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let it cool completely on a wire rack.
- Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
136g
Fat
86g
Carbs
16g
