Description
A rich and creamy carrot cake cheesecake that combines the flavors of traditional carrot cake with the smoothness of cheesecake.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups finely grated carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Fold in grated carrots, cinnamon, nutmeg, ginger, crushed pineapple, and walnuts.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use fresh carrots for best flavor.
- For a gluten-free version, substitute graham crackers with gluten-free cookies.
- Top with cream cheese frosting for added sweetness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: carrot cake cheesecake recipe