Carrot Cake Cheesecake - Queen Fine Foods
Piled high with whipped vanilla cream and a sprinkle of crunchy pecan praline, this cheesecake is a truly decadent reinterpretation of classic flavours!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at queen.com.au.
Ingredients
- <p>150g ginger snap or butternut biscuits</p>
- <p>60g butter, melted</p>
- <p>200g carrots, peeled, chopped (2 medium carrots)</p>
- <p>1 tsp Queen Vanilla Bean Paste </p>
- <p>1 tsp ground cinnamon </p>
- <p>¼ tsp ground nutmeg</p>
- <p>Pinch of ground cloves</p>
- <p>⅔ cup (160ml) thickened cream</p>
- <p>500g cream cheese, cubed, room temperature</p>
- <p>⅓ cup (75g) brown sugar, firmly packed</p>
- <p>⅓ cup (75g) caster sugar</p>
- <p>4 large eggs </p>
- <p>2 tbsp (40ml) water</p>
- <p>1 tbsp Queen Glucose Syrup</p>
- <p>¾ cup (90g) pecans, chopped</p>
- <p>600ml thickened cream</p>
- <p>3 tbsp icing sugar</p>
- <p>2 tsp Queen Vanilla Bean Paste</p>
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