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Carrot Cake Cheesecake Recipe

Irresistible Carrot Cake Cheesecake Recipe for Sweet Cravings

A delightful Carrot Cake Cheesecake that combines moist carrot cake with creamy cheesecake, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Layer
  • 2 cups finely grated carrots Ensure they are finely grated for a smoother texture.
  • 1 cup walnuts Can be substituted with pecans or omitted for a nut-free version.
  • 2 teaspoons ground cinnamon Feel free to add nutmeg or ginger for additional spices.
For the Cheesecake Batter
  • 16 oz cream cheese Use full-fat for the best richness.
  • 1 cup granulated sugar Consider brown sugar for added depth.
  • 3 large eggs Ensure they are at room temperature.
  • 1 cup sour cream Can be replaced with Greek yogurt for a lighter option.
  • 2 teaspoons vanilla extract Use pure vanilla extract for the best taste.
For the Crust
  • 1.5 cups graham cracker crumbs Substitute with crushed biscuits or gluten-free crumbs.
  • 0.5 cup butter Melted coconut oil can be used for a vegan alternative.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Carrot Cake Cheesecake Recipe
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the bottom and sides.
  2. Combine the graham cracker crumbs with melted butter until well blended. Press this mixture into the bottom of the prepared springform pan and bake for about 10 minutes until lightly golden.
  3. Mix the finely grated carrots, walnuts, and ground cinnamon in a separate bowl until well combined.
  4. Beat the cream cheese until creamy, gradually add granulated sugar, then add the room temperature eggs one at a time, followed by sour cream and vanilla extract.
  5. Gently fold the carrot mixture into the cheesecake batter using a spatula.
  6. Pour the combined batter into the cooled graham cracker crust and bake for approximately 70 minutes until the edges are set.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool for about 1 hour. Then transfer to the refrigerator for a minimum of 4 hours or overnight.
  8. Once fully chilled, carefully remove the sides of the springform pan and serve the cheesecake chilled, optionally garnished with whipped cream or cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 3000IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For best results, all dairy products should be at room temperature before mixing. Allow the cheesecake to cool gradually to avoid cracks.

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