Welcome Spring, Welcome! (Carrot Cheesecake)

Colors replacing white, warm replacing cold, sunshine replacing gray, birds songs replacing snowmobile engines, spiders replacing cobwebs, baseball replacing hockey, flowers replacing dead leaves, smiles replacing burrowed brows.....spring has sprung!

What better way to celebrate then a delightfully delicious carrot cheesecake? This recipe is slightly adapted from my good friend, Martha Stewart. (she doesn't know she's my friend, it's very one-sided):

Carrot Cheesecake
1/2 c. pecans
1-1/2 c. graham cracker crumbs
4 T. butter, melted
4 T. sugar
1/4 t. salt
1 t. cinnamon

1 T. butter (real)
2 medium carrots, finely grated
1 1/2 cups sugar
4 packages (8 ounces each) cream cheese, softened
4 large eggs, room temp
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 t. vanilla extract

In a food processor, pulse the pecans until fine. Mix with the graham cracker crumbs, sugar, salt, and cinnamon. Mix in the melted butter and press into a springform pan that has been lined with parchment and sprayed. Bake @ 350 degrees for about 15 minutes, or until golden brown. Remove and cool.

Pulse the carrots in a food processor until they are fine pieces. In a medium saucepan, melt the butter. Add the carrots and 1/2 c. sugar and cook over medium heat until carrots are soft and tender, about 7 minutes. Remove and set aside (saving juices). Let cool completely.

Beat cream cheese until light and fluffy. Add the remaining sugar and beat 4 more minutes, scraping sides. Add the eggs, one at at time, until each is well incorporated into the mixture. Add the cooled carrot mixture, nutmeg, ginger, cinnamon, salt and vanilla. Beat until well combined and pour into the cooled crust:

To prevent cracks in your cheesecake, wrap the outside of the pan in a couple of layers of foil. Set the cake into a large roaster, and fill the roaster with boiling water until it comes half way up the pan:

Bake in a preheated 325 degree oven about one and half hours, or until the cake is set, but a bit wobbly in the center. Remove and cool completely, then refrigerating overnight before serving. You can serve this with cream cheese icing, or just as is. Directions for the marzipan carrots will come in a later post!

What are your plans for the first weekend of Spring?


Dalayney's Doodles said...

Woke up to your beautiful pictures of cheesecake. :)
We'll be heading to Omaha this weekend to visit my new nephew who was born 2 weeks ago!
Have a great weekend. :)

Kate said...

Today is my birthday and I welcome spring as the best birthday gift every year and am truly blessed to see another one:)
This weekend I am hoping to get my garden plot ready for planting...I will be expanding a little more this yr, adding rhubarb and asparagus.

kookie said...

Yum yum! that looks so good!


We have just started following you and linked to your delicious looking site!

Katrina said...

That looks delicious! Happy Springing!

Mindee@ourfrontdoor said...

I adore both carrot cake and cheesecake so surely this is a winner. I'll have to try it soon.

BTW, it was lovely to see you on my blog this morning!

My New 30 said...

LOL I love Martha too - which is funny because I used to not like her much. Thought she was pretentious and she always made me feel so darned inadequate, but since her new show, I've grown quite attached to her! She's softened and become more approachable these days I think.

That cake looks so delicate! You can't really even tell it has carrots - so different from regular carrot cakes. But that icing, that looks SOOOOO scrumptious!

Happy Weekend!!

Miss Eve Bognar said...

Oh, so cute blog and so many nice recipes. Thanks for the carrot cake :-) Look so yummi. Love, Evi

Shea said...

Looks amazing!! I am going to have to try this recipe!

The 6-S Ranch said...

Gotta love Martha! This cheesecake looks fantastic:) I don't have anything planned for this weekend...I think I'll stay home and bake some cinnamon rolls:)

Brenda said...

My mouth is watering! We are having our Italian beef recipe tonight for dinner, can't wait! For spring, we are spending as much time outdoors as possible, and doing spring cleaning around the house here and there.

Meg said...

Happy Spring! So...this cheesecake is a dream come true. YUM!

Lisa said...

Yummy! We actually had a dusting of snow in NJ this morning but hoping for nice weather this weekend to visit relatives in Long Island.

Lisa said...

Yummy! We actually had a dusting of snow in NJ this morning but hoping for nice weather this weekend to visit relatives in Long Island.

Linda said...

The husband likes cheesecake and he loves carrot cake...this is his dream come true! Nice post and Happy Spring!

Paige said...

Looks so yummy! Thanks for sharing another great recipe.


Mrs. Jelly Belly said...

Oh yum - that carrot cheesecake would not last longer than a day in our house.

This weekend? I think I'd better getter started on my spring cleaning. It is time. :(

Eric Barclay said...

Suddenly, I have the urge to have carrot cheesecake for breakfast. Wonderfully written and presented!

Millie said...

I can detect a decided spring to your step girl! Do you think this recipe would be OK as cup-cakes? And oh, is that your phone ringing in the background - I'm sure it's Martha wanting you to guest star on her show!! She should count herself very lucky to have you!
Millie ^_^

Michelle said...

Wow - you know I'm a cheesecake girl. This looks amazing! I may have to make it when my mom is out this summer - she loves carrot cake and cheesecake. :)

FlipFlop Mom said...

Happy Spring my friend!!! Keep the recipes coming.. Ü Sadly it's snowing here.. UGH!

MainClove said...

thanks for the sharing..have a nice day..

Nancy said...

yummy! Looks so good!

Cathy Santarsiero, "The Christmas Corgi" said...

Such a pretty light cheesecake with a twist. Have a great week, Tanya. (oh...yeah...Martha doesn't know she's mind friend either. LOL!) xo xo -C ^..^

Robin said...

Oh yummy......
I think I shall try this cheese cake tomorrow. Thanks for the recipe. ....and maybe I'll try my hand at the marzipan carrots too.

Hope your weekend is beautiful.

Anonymous said...

That is a VERY slightly modified Martha Stewart recipe.