Toasted Walnut Carrot Cheesecake w/ Caramel Sauce

The inspiration for this recipe came from Taste of Home. I simply added toasted walnuts and caramel to the top to make it a little more special...

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1-1/4 cups sugar
• 2 tablespoons brown sugar
• 3 eggs, lightly beaten
• 1/4 cup heavy whipping cream
• 2 tablespoons cornstarch
• 1 tablespoon sour cream
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1-1/3 cups chopped carrots, cooked and pureed
• 
  TOPPING:
• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted

Directions

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.
• Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.
• Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 10-12 servings.

Foodbuzz Tastemaker Program ~ Lea and Perrins Creamy Shrimp Dip and Grilled Chicken Fennel Soup

>As part of the Foodbuzz Tastemaker Proram i recieved a coupon in the mail for a free bottle of LEA AND PERRINS WORCESTERSHIRE SAUCE to try. , we have tried several different other brands and not been impressed, the flavors were just not as bold or rich.
Most people think it’s just for meats. I have used it in dips, gravies, sauces, marinades, you name it.
They have several varieties now: Original, Thick Classic, Reduced Sodium,and Marinade for Chicken, which i completely love. Here is my Grilled Chicken Fennel Soup recipe using the Marinade for Chicken.

The dip was wonderful, you can adjust the seasonings and amount of shrimp to your liking.

Shrimp Dip
1/2 lb fresh cooked shrimp, cooled and chopped
1 can cream of shrimp Soup
1 8-oz tub mascarpone cheese ( 1 8oz block cream cheese, softened will be fine also
2 -3 teaspoons LEA AND PERRINS THICK CLASSIC WORCESTERSHIRE SAUCE
1-2 teaspoons hot sauce
1 teaspoon garlic powder
salt to taste
Mix all ingredients together and refrigerate at least 2 hours. Serve with crackers or veggies.
Here is the soup using the LEA AND PERRINS MARINADE FOR CHICKEN~~~~~~~~~~

LEA AND PERRINS MARINADE FOR CHICKEN2 large boneless , skinless chicken breasts, pounded thin.
2 fennel bulbs (stalks with green included)
1/2 red onion, sliced
8 cloves garlic whole or sliced
1 leek (soft part only)
1/2 c. white wine
1 jalapeno, minced (didn’t use, the kids)
1 stalk lemon grass
Lemon zest from 1 lemon and 1/2 the juice..or to taste
1/2 lb gourmet cherry tomatoes (or cherry tomatoes)
1/2 of 10-oz package fresh spinach
1/4 cup cilantro
4 quarts chicken stock
Salt
Pepper
Heat some olive oil in a soup pot.
Pound thin and marinade chicken breasts while doing the prep work. Then grill till done.
Remove stalks from fennels . Then slice the fennel bulbs in about 1″ thick slices.
Add fennel, onion and garlic to oil and sautee a couple of minutes.
Cut the leek into 2″ long sticks and add in.
Grate in lemon zest. Add stock.
Cut off the dark green “grass” part of the lemon grass & leave only the soft stalk. Slit it down the middle and stir in the soup with the minced jalapeno and bring to a boil and lower flame.
Season with salt and white pepper. Add white wine.
In the meantime, grill chicken breasts, season with salt and black pepper, and cut into strips.
Once the fennel gets soft, slice tomatoes in half and add to pot.
Now remove the lemon grass stalk from the soup.
Toss in chopped cilantro and spinach cook for about 5 minutes.
Place a few pieces of grilled chicken in bottom of serving bowl, pour soup over and serve.
I know that was alot to take in, but i hope you enjoy. I know after the hilidays alot of you will be dieting, and that soup is perfect.
Thank you so much for reading!
Oh ya, no lurking
~Kim~ AKA ~RED~