Description
Indulge in the best of both worlds with this Carrot Cake Cheesecake, a rich and moist dessert that beautifully merges the spiced flavors of carrot cake with the creamy indulgence of cheesecake. Perfect for any occasion, this delightful fusion is sure to impress your guests and satisfy your sweet cravings. Its vibrant colors and comforting aroma will make it a showstopper at your next gathering.
Ingredients
Scale
- 2 cups freshly grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 16 oz cream cheese (room temperature)
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 tsp pure vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup sour cream (optional)
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter to form the crust. Press into the bottom of a springform pan.
- Bake crust for about 10 minutes until slightly golden. Allow to cool.
- In another bowl, combine grated carrots, sugars, eggs, and cinnamon until well mixed.
- In a separate bowl, beat cream cheese until smooth. Add eggs one at a time, followed by vanilla extract and sour cream if using.
- Gently fold in carrot mixture into cheesecake batter until combined.
- Pour filling over baked crust and smooth the top. Bake for 60-70 minutes until edges are set but center jiggles slightly.
- Turn off oven and let cheesecake cool inside with the door cracked open to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg