Description
A deliciously creamy carrot cheesecake that combines the flavors of traditional carrot cake with the richness of cheesecake.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the crushed graham crackers with melted butter and press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, vanilla extract, cinnamon, nutmeg, and walnuts if using.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set and the edges are lightly browned.
- Allow to cool, then refrigerate for at least 4 hours before serving.
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Notes
- For a richer flavor, use full-fat cream cheese.
- Top with cream cheese frosting or whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg