Description
Carrot Cake Cheesecake is a heavenly fusion of moist carrot cake and creamy cheesecake that will elevate any dessert table. With layers of luscious cream cheese, warm spices, and a crunchy pecan topping, each bite is a celebration of flavors. Perfect for special occasions or an everyday treat, this dessert is sure to impress family and friends alike.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup shredded carrots (freshly grated)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup pecans or walnuts, chopped and toasted
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a springform pan.
- Mix crushed graham crackers with melted butter; press into the bottom of the pan for the crust.
- Beat cream cheese and sugar until smooth; add eggs one at a time.
- Fold in carrots, nuts, cinnamon, and nutmeg.
- Pour half of the cheesecake mixture over the crust, followed by half of the carrot cake batter (if using). Repeat layers.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Cool in the oven for one hour before refrigerating for at least four hours or overnight.
- Carefully remove from pan, slice, and serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 310
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg