Honey Pecan Carrot Cheesecake - cooking recipe

Ingredients

1 cup Rice Chex, coarsely crushed
3/4 cup pecans, finely chopped
3 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon butter
1 (15 ounce) container ricotta cheese, drained
1 (8 ounce) package cream cheese, at room temperature
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon salt
1/4 cup orange juice
1 cup carrot, finely shredded

Preparation

Preheat oven to 350 degrees.
Grease a 9-inch springform pan.
Combine Rice Chex, pecan, honey, cinnamon, and butter.
Press into the bottom and slightly up the sides of a springform pan.
Bake for 5-7 minutes, set aside to cool.
Place remaining ingredients into large bowl and beat until smooth.
Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.