Nash’s carrots are renowned throughout the realm for their sweetness — which makes them fantastic for desserts like this carrot cheesecake. Mmmmm…
You can use a traditional graham cracker crust or a cookie crust. The original recipe calls for a spring form pan but I have tripled the recipe and put it in industrial size jelly roll pan, or single recipe in a regular pie pan or square brownie pan.
Crust
3/4 cup finely crushed graham crackers
2 tablespoons chopped nuts (optional)
1 tablespoons Nash’s flour
1 tablespoon sugar
2 tablespoon butter melted
Stir together in medium bowl and press into bottom of spring form pan or bottom and sides of pie pan.
Cream cheese mixture
2 8-ounce packages cream cheese
3/4 cup sugar
3 Nash’s eggs
Beat cream cheese and sugar together till fluffy, add 3 eggs and beat till smooth. Put one cup of this mixture in a bowl and set the rest aside.
Carrot mixture
2 cups pureed Nash’s carrots that have been roasted or steamed
1 Nash’s egg
1/4 cup Dungeness Creamery milk or cream
1/2 teaspoon cinnamon
1/4 teaspoon ginger
To the 1 cup of cream cheese mixture, add carrots, 1 egg, milk, and spices. Mix together and pour into pie crust.
Pour the reserved cream cheese mixture over the top and run a knife through it swirling to create marbling.
For spring form pan: Place in a shallow baking pan and bake at 350 degrees for 45 minutes till center appears set when gently shaken. Chill 4 hours before serving….(that never works! Ha HA)
We thank our Nash’s Farm Store colleague Margie Diffner for this recipe.