Description
This Carrot Cake Cheesecake is the best of both worlds—combining the richness of creamy cheesecake with the spiced, moist goodness of carrot cake. Perfect for any celebration, it’s a delightful treat that will impress everyone.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup chopped pecans
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 2 cups shredded carrots
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 cup sour cream
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine crushed graham crackers, chopped pecans, and melted butter. Press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in shredded carrots, cinnamon, nutmeg, cloves, and allspice. Fold in sour cream.
- Pour cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is almost set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
For a beautiful presentation, top with extra chopped pecans, a dusting of cinnamon, or a drizzle of caramel sauce. This cake is best enjoyed when fully chilled to allow the flavors to develop.
- Prep Time: 20 minutes
- Cook Time: 50 minutes