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Carrot Cake Cheesecake

Carrot Cake Cheesecake
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This rich and creamy Carrot Cake Cheesecake combines the warm spices and shredded carrots of classic carrot cake with a smooth cheesecake layer, creating an irresistible dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 3 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup crushed pineapple, drained

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press evenly into the bottom of the prepared pan to form the crust.
  3. In a large bowl, mix softened cream cheese and granulated sugar until smooth.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract and sour cream until fully incorporated.
  6. Fold in shredded carrots, spices (cinnamon, nutmeg, ginger), crushed pineapple, and walnuts if using.
  7. Pour the batter over the crust in the springform pan, smoothing the top.
  8. Bake for 60-70 minutes, or until the center is just set and a toothpick inserted near the center comes out mostly clean.
  9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  10. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, serve chilled with a dollop of whipped cream or a sprinkle of toasted walnuts on top. You can substitute walnuts with pecans or omit nuts for a nut-free option.

Find it online: https://seasonedrecipe.com/carrot-cake-cheesecake-rich-flavor/