Gluten-Free Carrot Cake Cheesecake

We love cheesecake and we love carrot cake, so we thought we’d combine the two. Even better? This dessert is gluten-free.

MAKES: one 9-inch cheesecake; 10 to 12 servings

PREP TIME: 1 hour

COOKING TIME:1 ½ to 2 hours

COOLING TIME: 30 minutes

CHILLING TIME: 5 hours

INGREDIENTS:

ROASTED CARROT PUREE:

• 3 to 4 large carrots, trimmed and peeled
• ¼ cup firmly packed dark brown sugar
• 2 Tbsp unsalted butter, melted

PECAN CRUST:

• ¾ cup unsweetened shredded coconut
• ½ cup pecan halves
• ⅓ cup unsalted butter, melted
• 3 Tbsp granulated sugar

FILLING:

• 3 pkgs (each 8 oz/250 g) brick-style cream cheese, at room temperature
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp freshly grated nutmeg
• 3 large eggs
• ¾ cup whipping cream (35%)
• Toasted pecan halves for garnish (optional)

INSTRUCTIONS:

ROASTED CARROT PUREE:

1. Preheat the oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
2. Spread the carrots out in a single layer on the prepared baking sheet.
3. Sprinkle with the sugar, then drizzle with the butter.
4. Roast the carrots until they are golden brown and feel very tender when pierced with a fork, 20 to 35 minutes.
5. Let the carrots cool completely on the baking sheet.
6. Put the carrots, along with any juices that have accumulated on the baking sheet, in a food processor fitted with the steel blade or a blender.
7. Pulse until a smooth purée forms.
8. Measure and set aside 1 cup of the carrot purée. (Save any remaining purée to serve as a vegetable dish or add to a soup.)
9. Turn down the oven temperature to 325ºF and clean the food processor bowl.

PECAN CRUST:

1. In a food processor, pulse the coconut and pecans until finely ground.
2. Tip the pecan mixture into a medium bowl.
3. Stir in the butter and sugar until well combined.
4. Press the pecan mixture over the base of a 9-inch springform pan.
5. Bake until firm, about 10 minutes.
6. Let cool completely in the pan on a wire rack.
7. Leave the oven on.

FILLING:

1. In a large bowl and using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl as necessary.
2. Beat in the vanilla extract and spices.
3. Beat in the eggs one at a time, beating just until combined after each addition.
4. Beat in the cream just until combined. Do not overmix.
5. Fold in the reserved carrot purée until well combined.
6. Pour the filling over the prepared crust, smoothing the top level.

BAKING:

1. Place the springform pan in a roasting pan.
2. Pull the oven rack partway out of the oven and put the roasting pan containing the cheesecake on the rack.
3. Pour hot, not boiling, water into the roasting pan to come halfway up the sides of the springform pan.
4. Carefully slide the oven rack back into the oven.
5. Bake until the centre jiggles slightly when the pan is tapped and an instant-read thermometer inserted in the centre registers 150ºF, 1 to 1 ¼ hours.
6. Remove the cheesecake from the oven.
7. Remove the springform pan from the roasting pan and put it on a wire rack.
8. Cover the pan with a cold baking sheet and let stand for 5 minutes