The Fall Fest celebration continues at FN Dish on The Food Network, this week we are celebrating the beautiful Carrot…
This past Saturday our oldest son came over and spent the whole day with us. He arrived bright and early, I made him a fresh pot of coffee, then we went straight to work in the kitchen. I began by teaching him the basics of cheesecake making as he helped me get a head start on Thanksgiving dessert. We had originally planned on making a completely traditional Thanksgiving dinner this year… but, I decided last minute to switch up dessert with a main ingredient that is equally sweet and just as orange as it’s “traditional” counterpart.
- 6 ounces honey graham crackers
- 1 ounce cinnamon toast crunch cereal
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 ounces unsalted butter, melted and at room temperature
- ½ chopped walnuts
- 4-8 ounce packages cream cheese, room temperature
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup finely grated carrots
- 1 tablespoon Grand Marnier
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup chopped walnuts
- 16 ounces sour cream
- ¼ cup granulated sugar
- 1 teaspoon Grand Marnier
- Double wrap the bottom of a 10″ springform pan with aluminum foil.
- In a food processor combine all the dry ingredients (except walnuts) and process until you have a fine crumb. Pour in melted butter and pulse a few times just until the crust comes together. Stir in chopped walnuts and press crust over the bottom of the prepared springform pan.
- Preheat oven to 350 degrees. Have an oven-safe dish or pan big enough to contain the springform pan ready for a water bath.
- In the bowl of a stand mixer whip the cream cheese until light and fluffy 3-5 minutes on medium speed.
- Add eggs one at a time and mix on low speed just until combined.
- Add grated carrots, grand marnier, vanilla extract, ground cinnamon, and grated nutmeg, mix on low until evenly combined.
- Pour filling over crust prepared crust.
- Place the cheesecake inside the larger pan and place in the oven, with a measuring cup fill the larger pan half-way up with water.
- Bake cheesecake for 1 hour 10 minutes or until center is set. Remove cheesecake from water bath and allow to chill for 10 minutes.
- Combine sour cream, sugar, and grand marnier in a small bowl. Spread evenly over cheesecake. Return cheesecake to oven and bake for an additional 10 minutes.
- Remove cheesecake from oven. Transfer cheesecake to a cooling rack. Once cheesecake has cooled place in the refrigerator for at least 8 hours, preferably overnight.
Here are a few more fantastic Fall Fest Carrot recipes for you to try:
Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What’s Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini
Napa Farmhouse 1885 Carrot Slaw