Carrot and Praline Cheesecake

Ingredients

Serves 12

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter
• 6 1/2 cups Pictsweet frozen Sliced Carrots
• 3 (8 oz.) packages softened cream cheese
• 1/4 cup sugar
• 5 eggs
• 1/4 cup whipping cream
• 1/2 teaspoon ground nutmeg
• 5 tablespoons softened butter
• 3/4 cup brown sugar
• 3/4 cup chopped pecans

Directions

Combine wafer crumbs, sugar and butter and press into bottom of lightly greased 10 inch spring form pan. Place frozen carrots in a saucepan and cover with water. Bring to a boil and boil for 5 minutes or until tender. Puree carrots in a food processor until smooth and measure to make 2 cups. Beat cream cheese and sugar with electric mixer. Add eggs, one at a time, blending well. Add cream, cinnamon, nutmeg and carrots. Pour into crust. Bake at 350 degrees for 1 hour. Combine butter, brown sugar and pecans and sprinkle on top of cheesecake. Cook an additional 15 minutes.