Description
This Carrot Cake Cheesecake combines the rich creaminess of classic cheesecake with the warm flavors of carrot cake, including spices, pineapple, nuts, and coconut. Perfect for holiday gatherings or any special occasion, this dessert offers a moist, flavorful twist on traditional carrot cake in a luscious, creamy cheesecake form.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
Topping
- 1/2 cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a medium bowl, mix together graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until fully incorporated and creamy.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure a smooth texture. Then add vanilla extract, ground cinnamon, ground nutmeg, and salt, mixing to combine all the spices evenly throughout the batter.
- Fold in Mix-ins: Gently fold in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut into the cream cheese mixture, making sure they are evenly distributed without overmixing.
- Assemble and Bake: Pour the prepared filling over the crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate it for at least 4 hours or ideally overnight to fully set and develop flavors.
- Add Topping and Serve: Before serving, optionally spread the sour cream evenly over the top of the cheesecake for an added creamy tang. Slice and enjoy!
Notes
- Use room-temperature cream cheese to ensure a smooth and lump-free batter.
- For extra warmth and depth of flavor, add a pinch of ground ginger or ground cloves to the batter.
- Garnish with additional chopped nuts or a drizzle of cream cheese frosting for a festive presentation.
- Be careful not to overbake; the cake should slightly jiggle in the center when done to avoid dryness.
