Carrot and Praline Cheesecake

Carrot and Praline Cheesecake

This rich and tasty dessert will make you the hit of the party.


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


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.

Nutritional Info

  • Serving Size: Serves 12
  • Calories: 550
  • Total Fat: 40g
  • Cholesterol: 175mg
  • Sodium: 350mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 4g
  • Protein: 8g