Description
A rich and creamy dessert combining carrot cake and cheesecake.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl and mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, grated carrots, cinnamon, nutmeg, and crushed pineapple.
- If using, fold in chopped walnuts.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger flavor, add more spices as desired.
- Serve with whipped cream or cream cheese frosting on top.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: carrot cake cheesecake