Monday, July 30, 2012
Happy National Cheesecake Day! Click here to see our other delicious cheesecake recipes here at Recipe Shoebox.
Post by: Jen
1 c gingersnap cookie crumbs
1/4 c butter, melted
2 8 oz pkg cream cheese, softened
1/2 c sugar
3 Tbsp corn starch
1 tsp vanilla
1 c pureed carrots/baby food carrots (I used two jars)
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 c crushed pineapple, drained well
1/2 c raisins, soaked
Preheat oven to 325 degrees. Grease a 9x9 baking pan and line with parchment paper. A note here: use a regular baking pan like a Pyrex pan. I used my square spring form pan and because the cheesecake batter was quite liquidy, some of it oozed through the cracks. So use a regular pan, and you won't have that problem!
Mix gingersnap cookie crumbs and melted butter together until all the crumbs are moistened. You could also do this with graham cracker crumbs, but I like the added spice flavor of the gingersnap.
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