Carrot Cheesecake

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Ingredients

Crust

• 300 g ground digestives

• 90 g butter, melted

Pecan Filling

• 1 1/2 cup pecans

• 75 g butter, melted

• 1/3 cup brown sugar

Cream Cheese Mixture

• 500 g cream cheese

• 1/4 cup sugar

• 2 eggs

• vanilla

• 1/2 tsp cinnamon

• 1/3 cup whipping cream

• 200 g white chocolate

• 100 g carrots, grated

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Method

• Preheat oven to 170°C/325°F. Line a 9” square pan with baking paper.

• Combine the digestives and butter. Press into the pan. Refridgerate.

• Mix the butter and sugar. Add the pecans. Spread on the crust.

• Melt the white chocolate and cream. Set aside.

• Beat the cream cheese and sugar until smooth.

• Add the eggs, cinnamon, and vanilla.

• Add the white chocolate mixture.

• Fold the carrots in.

• Pour the mixture on the pecans.

• Bake in a ban-marie for about 40 to 50 minutes.

• Allow to cool completely before refrigerating for at least 6 hours.

• Cut into squares.