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The big Easter meal will be served on Sunday, so this week, we'll offer some recipe ideas for making it special. This carrot cheesecake could be a seasonally appropriate sweet ending to your holiday meal. It comes from Taste of Home magazine.



2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted


3 packages (8 oz. each) cream cheese, softened

1 1/4 cups sugar

2 tablespoons brown sugar

3 eggs, lightly beaten

1/4 cup heavy whipping cream

2 tablespoons cornstarch

1 tablespoon sour cream

1 1/2 teaspoons vanilla extract

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 1/3 cups chopped carrots, cooked and pureed


1 cup graham cracker crumbs

2 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/4 cup butter, melted


In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees for 6-8 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.

Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 inches square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 inch of hot water to larger pan. Bake at 350 degrees for 55-60 minutes until center is just set.

Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 10-12 servings.