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Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a decadent dessert that layers classic carrot cake with creamy cheesecake. Perfect for family gatherings or special occasions, it features warm spices and a sweet crust.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Forms the sweet and crunchy crust.
  • 6 tablespoons unsalted butter, melted Binds the crust ingredients together while adding richness.
  • 2 tablespoons granulated sugar Sweetens the crust.
For the cheesecake filling
  • 16 ounces cream cheese, softened Creates a rich, creamy base.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 3 large eggs Adds structure and richness.
  • 1 cup finely grated carrots Adds moisture and sweetness.
  • 1 cup crushed pineapple, drained Provides natural sweetness.
  • 1 teaspoon ground cinnamon Infuses warm spice.
  • 1/4 teaspoon ground nutmeg Adds nutty sweetness.
  • 1/2 teaspoon salt Enhances and rounds out sweetness.
  • 1/2 cup chopped walnuts (optional) Adds a crunchy texture.
  • 1/2 cup raisins (optional) Brings additional sweetness.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Grease a 9-inch springform pan with cooking spray or butter.
  3. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl; mix well.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake the crust for 10 minutes, then let it cool.
Cheesecake Filling
  1. In a large bowl, beat softened cream cheese until smooth using an electric mixer.
  2. Gradually mix in sugar and vanilla extract until well combined.
  3. Add eggs one at a time, mixing on low speed after each addition until just blended.
  4. Fold in grated carrots, crushed pineapple, cinnamon, nutmeg, and salt. Fold in optional walnuts and raisins if desired.
  5. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
Baking
  1. Bake the cheesecake for 55-65 minutes, until the center is set but still slightly jiggles.
  2. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour.
  3. Allow the cheesecake to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Serving
  1. Run a knife around the edge to loosen the cheesecake, then carefully remove the sides of the springform pan.

Notes

Chill overnight for optimal flavor. Can be topped with whipped cream, caramel, or fresh fruit to enhance serving.