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–+ servings

Carrot Cheesecake

This delicious carrot cheesecake combines the warmth of spiced carrots with the rich creaminess of cheesecake, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Can substitute with a nut-based crust if desired.
  • 2 tablespoons sugar For the crust.
  • 1/4 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened Ensure it's at room temperature.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs At room temperature.
  • 1 cup grated carrots Use the fine side of the grater.
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Optional toppings
  • Cheesecake carrots For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the crushed graham crackers, 2 tablespoons of sugar, and melted butter. Mix until well combined.
  3. Press this mixture into the bottom of a 4-inch springform pan to create a compact crust.
Filling
  1. In another bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Gently fold in the grated carrots, cinnamon, nutmeg, and salt.
  4. Pour the cheesecake filling over the crust in the springform pan.
Baking
  1. Bake for 25-30 minutes, checking until the center is set but slightly jiggly.
  2. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours.
  3. Before serving, top with cheesecake carrots if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 15g

Notes

For added flavor, consider using maple syrup instead of sugar, and feel free to experiment with toppings like whipped cream or caramel sauce. Store leftovers covered in the fridge for 4-5 days or freeze individual slices for up to 2-3 months.

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