Carrot Cake Cheesecake
This dessert combines the moistness of carrot cake with creamy cheesecake, creating a delightful blend of flavors and textures that's perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling Ingredients
- 2 cups cream cheese, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cups grated carrots
- 0.5 cups crushed pineapple, drained
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cups chopped walnuts (optional) Omit for nut-free version.
Instructions
Preparation
- Gather all your ingredients on the countertop. Preheat the oven to 325°F (160°C).
Crust
- In a bowl, mix graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture evenly into the bottom of a springform pan.
Filling
- In a separate bowl, beat the softened cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, grated carrots, drained pineapple, cinnamon, and nutmeg.
Bake
- Pour the creamy mixture over the crust and bake in the preheated oven for about 60 minutes or until the center is set.
- Let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight.
Serve
- Carefully remove the cheesecake from the springform pan, slice, and enjoy.
Notes
For a gluten-free version, use gluten-free graham crackers. You can also add spices such as ginger or cloves for extra flavor. Refrigerate leftovers for 5-7 days.