Carrot Cake Cheesecake

Carrot Jam on top

Cheesecake on bottom

Ginger snap crust

 

 

 Carrot Cake Cheesecake

 

Jam

1-1/2 bag shredded Carrots

1 cup sugar

1/2 cup brown sugar

1 t ginger

1 t cinnamon

1/4 cup lemon juice

 water

Boil the carrots with the spices until very tender, add the lemon juice and sugar and boil down till its a thick jam., Puree it halfway with an immersion blender

Cool completely and serve over the cheesecake.

 

Crust

 

1-1/2 cups pulverized ginger snap cookies

1/2 stick melted butter

 

Mix together and press into the bottom of a springform pan

 

Cheesecake

 

Really? Just use the Philly Brand recipe

HERE

Pour the Cheesecake batter into the prepped crust, and bake according to Phillys recipe, 20 mins before its done spread the top with the Carrot Jam and bake till done. Serve