If you like carrot cake, you must try this delicious carrot cheesecake.
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Very pretty, but kind of bland; I made the following changes; 1) after pureeing the carrots, add *double* all of the spices and juices (I use orange/lemon juice/zest interchangeably), as well as 3/4 cup of brown sugar, 2) beat the cream cheese until soft, adding about 1/4 cup of white sugar while beating, 3) add the carrot mixture in halves to the cream cheese, beating until smooth after each addition, scraping the bowl frequently, 4) after adding the eggs and pouring into the crust, place the springform into a hot water bath, reaching about halfway up the pan. Bake as directed. Comes out crack-free, creamy and smooth. - 30 Nov 2002 (Review from Allrecipes US | Canada)
I used strained babyfood carrots to cut the prep time. - 03 May 2000 (Review from Allrecipes US | Canada)
I made this recipe for a meeting and was a little disappointed. Even using the water bath it cracked and a skin formed. I ultimately removed the unsightly skin and topped it with whipped cream and chopped pecans. My guests loved it and asked for the recipe, but I was not impressed with the flavor. It tasted more like a pumpkin cheesecake than carrot cake (and not a very good pumpkin cheesecake). I was really looking forward to a flavor more like an actual carrot cake. The crust was very good and the cheesecake was easy to make. I sent the leftovers home with one of my guests. I don't think that I will make this one again. - 24 Mar 2002 (Review from Allrecipes US | Canada)