Carrot Cheesecake with Ginger Snap Crust

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a food processor, crush the ginger snap cookies into fine crumbs.

3. 3

   Mix the cookie crumbs with the melted butter until well combined.

4. 4

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

5. 5

   In a large bowl, beat the cream cheese and sugar together until smooth.

6. 6

   Add the grated carrots, egg, and cinnamon to the cream cheese mixture and mix until fully incorporated.

7. 7

   Pour the cream cheese mixture over the prepared crust in the springform pan.

8. 8

   Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly browned.

9. 9

   Remove from the oven and let it cool to room temperature.

10. 10

    Refrigerate the cheesecake for at least 4 hours before serving.

11. 11

    Slice and enjoy your Carrot Cheesecake with Ginger Snap Crust!