2 cups of grated carrots
1½ cups of lightly toasted pecan pieces
2 cups of powdered sugar
a splash of milk
1 tablespoon of cinnamon
To make your frosting, beat your remaining package of cream cheese with your powdered sugar and splash of milk. Add more milk if the frosting is too thick and more powdered sugar if it’s too thin. Beat in your cinnamon. Frost cooled cheesecake before covering it and placing in the fridge at least 4 hours (up to 48). When you’re ready to serve, remove from fridge, pop the sides off of your springform pan, slice and serve. You can garnish it with a few crushed gingersnap cookie pieces if you like.
A show stopping dessert for your Easter celebration!