CARROT CHEESECAKE WITH NUT-CRUMB CRUST

3/4 lb. carrots, peeled and cut into 2 inch pieces
2/3 c. fine graham cracker crumbs
2/3 c. fine gingersnap crumbs
2/3 c. finely ground pecans or walnuts (I use pecans, my family doesn't like walnuts)
1/3 c. sugar
4 Tbsp. unsalted butter, room temperature
1/2 c. packed light brown sugar
1 Tbsp. fresh lemon juice
1 tsp. grated orange zest
4 tsp. minced preserved stem ginger or crystallized ginger (I use less)
1/4 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. allspice
2 pkg. (8 oz. each) cream cheese, cut in small cubes and softened
4 eggs
1/4 c. finely chopped pecans or walnuts

Bring 4 cups of water to a boil and cook carrots, covered, until very tender, about 45 minutes. Preheat oven to 400 degrees. In a medium bowl combine graham cracker and gingersnap crumbs, ground nuts and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered
9-inch spring-form pan. Bake the crust for 5 to 7 minutes until firm. Remove from oven and reduce temperature to 350 degrees.
Drain cooked carrots. Return them to moderate heat for a minute or so to cook off excess moisture. Transfer carrots to food processor and puree for 30 seconds. Scrape down side and puree again for 30 seconds until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and
allspice to the processor and puree for 30 seconds. Scrape down sides and repeat. Let mixture stand until cool. Add cream cheese and puree for 1 minute scraping down sides every 20 seconds. Beat in eggs, 1 at a time, by turning the machine on and off 5 times after each addition. Pour mixture into
crust and sprinkle with remaining chopped nuts. Bake for about 50 minutes. Cake tester will come out clean. Let cool. Cover loosely and refrigerate 1 to 2 hours before serving.