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Carrot Cheesecake

This rich and creamy carrot cheesecake combines the wholesome goodness of vegetables with the indulgence of cream cheese, all wrapped in a delightful graham cracker crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
For the Cheesecake Filling
  • 2 cups cream cheese, softened Make sure it is softened properly.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots Freshly grated makes a big difference!
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For Topping
  • Candy carrots For decoration.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the crushed graham crackers with 2 tablespoons of sugar and melted butter until well combined.
  3. Press this mixture firmly into the bottom of a 4-inch springform pan for a perfect crust.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the granulated sugar, mixing until well combined.
  3. Add the eggs one at a time, incorporating each before adding the next.
  4. Stir in the vanilla extract, grated carrots, cinnamon, nutmeg, and salt until everything is mixed beautifully.
Baking
  1. Pour the cream cheese mixture over the prepared crust in the springform pan.
  2. Bake for 25-30 minutes, or until the center is set but still has a light jiggle.
  3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
  4. Refrigerate for at least 4 hours or ideally overnight.
Serving
  1. Before serving, adorn the top with candy carrots for decoration.

Notes

If using leftover cheesecake, store it in an airtight container in the fridge for about 4-5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month.