Carrot Maple Cheesecake

Crust: In medium bowl, combine crumbs and butter. Press into bottom of 9-inch (23 cm) springform pan. Bake in preheated 350°F (180°C) oven for 10 minutes. Let cool. Reduce oven to 300°F (150°C).

Filling: Place carrots in medium saucepan; add cold water to cover. Bring to simmer over medium heat; reduce heat and simmer for 5 minutes. Drain in sieve, pressing to remove excess liquid.

In food processor, combine carrots, cream cheese, sugar and maple syrup; process until completely smooth and evenly coloured. Add eggs, one at a time, and process until just blended. Pour over cooled crust.

Bake for 45 minutes or until centre is just set. Let cool to room temperature in pan on rack. Refrigerate 3 hours or overnight. Just before serving, garnish with chocolate eggs, if using.

Tip: Instead of the chocolate eggs, you can make a candied carrot garnish. In small saucepan, combine 1/4 cup (50 mL) each water and sugar; bring to simmer over medium heat. Reduce heat and simmer for 5 minutes; add 1/2 cup (125 mL) shredded Ontario Carrots and simmer for 5 minutes. Drain well. (Can be made up to 1 day ahead; refrigerate in an airtight container. Let warm to room temperature before using.) Scatter candied carrots on top of chilled cheesecake.