Carrot Maple Cheesecake

• CRUST
• 1 1/3 cups graham crackers (12 cookies)
• 1/4 cup butter, Melted
• FILLING
• 2 cups carrots, Shredded (3-4)
• 3 (250 g) packages light cream cheese, room temp
• 1/3 cup granulated sugar
• 1/3 cup maple syrup
• 3 eggs
• 1/4 cup water (optional)
• 1/4 cup granulated sugar (optional)
• 1/2 cup carrot, Shredded (optional)

1. CRUST: Combine ingredients; mix well.
2. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes.
3. FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid.
4. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored.
5. Add eggs, one at a time, and mix until just blended.
6. Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. .
7. OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.

graham crackers, butter, filling, carrots, light cream cheese, granulated sugar, maple syrup, eggs, water, sugar, carrot

Taken from www.food.com/recipe/carrot-maple-cheesecake-123 (may not work)