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Carrot Cake Cheesecake

Carrot Cake Cheesecake is a delightful fusion of two classic desserts, bringing together the moist, spiced goodness of carrot cake with the creamy decadence of cheesecake. Each slice offers a perfect balance of flavors and textures, making it an ideal centerpiece for celebrations or a sweet treat for any day. With simple steps and readily available ingredients, this dessert is sure to impress your family and friends.

  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar (divided)
  • 16 oz cream cheese, softened
  • ½ cup sour cream
  • 3 large eggs
  • 2 cups shredded carrots (about 3 medium carrots)
  • 2 tsp ground cinnamon
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar until blended. Press into the bottom of a springform pan.
  2. Beat cream cheese in a large bowl until smooth. Gradually add remaining sugar, then eggs one at a time followed by sour cream.
  3. Fold in shredded carrots, cinnamon, and nuts if using.
  4. Pour filling over crust and bake for 55-65 minutes until slightly jiggly in the center.
  5. Cool in the oven for one hour before refrigerating for at least four hours or overnight.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 325
  • Sugar: 20g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: For added flavor, mix in raisins or swap walnuts for pecans. Ensure all ingredients are at room temperature for easy blending. Store leftovers in an airtight container in the fridge for up to five days.