Description
This Carrot Cake Cheesecake perfectly combines the moist, spiced flavors of classic carrot cake with the rich, creamy texture of cheesecake. Featuring a buttery graham cracker crust, a layer of freshly grated carrots blended with warm spices, and a velvety cream cheese filling, this dessert is ideal for celebrations or cozy treats. Easy to make with simple ingredients and versatile for customization, it promises a luscious and comforting experience in every bite.
Ingredients
Scale
Crust Components
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
Carrot Cake Layer
- 1 ½ cups finely grated fresh carrots
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or heavy cream
Instructions
- Prepare the crust: Start by crushing graham crackers into fine crumbs. Mix the crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even and solid base that will support the cheesecake layers.
- Make the carrot cake layer: In a bowl, combine finely grated fresh carrots with brown sugar, eggs, and the spices—cinnamon, nutmeg, and ginger. Fold in chopped nuts if using. This forms the warm, spiced carrot cake layer that complements the cheesecake beautifully.
- Whip up the cheesecake filling: Beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing steadily after each addition. Incorporate the vanilla extract and sour cream or heavy cream to achieve a velvety consistency.
- Assemble the layers: Pour half of the cheesecake batter evenly over the prepared crust. Gently spread the carrot cake mixture on top of the cheesecake layer. Carefully pour the remaining cheesecake batter over the carrot layer, covering it completely and creating a marbled effect if desired.
- Bake and cool: Bake the assembled Carrot Cake Cheesecake at 325°F (163°C) for approximately 60-70 minutes, or until the center is just set but still slightly jiggly. Remove from oven and allow to cool completely at room temperature. Once cool, refrigerate overnight to set fully and allow flavors to meld.
Notes
- Use room temperature ingredients like cream cheese, eggs, and butter to avoid lumps and ensure a smooth batter.
- Mix ingredients just until combined to keep the cheesecake light and prevent cracks during baking.
- Bake the cheesecake in a water bath to maintain moist heat and prevent cracking.
- Grate carrots finely for even moisture distribution and consistent texture.
- Refrigerate the cheesecake overnight for optimal texture and flavor development.
- Nuts are optional and can be omitted or substituted with seeds for allergies.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 420 kcal
- Sugar: thirty-five grams
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Carrot Cake Cheesecake, Carrot Cake, Cheesecake, Spiced Dessert, Cream Cheese Dessert, Holiday Dessert
