Carrot Cake Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Directions:
1. Preheat oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar together until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
5. Fold in grated carrots, crushed pineapple, chopped walnuts, cinnamon, nutmeg, ginger, and salt until evenly distributed.
6. Pour the batter over the prepared crust and smooth the top.
7. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
9. Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
10. Serve chilled, optionally topped with whipped cream or additional chopped walnuts.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 30 minutes
Kcal: 450 kcal | Servings: 12 servings
Tips:
Use finely grated carrots to ensure a smooth texture and even baking.
Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.