Hawaiian Pineapple Carrot Cheesecake 🌴🍍🥕
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup shredded carrots
1 cup crushed pineapple, drained
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream for topping
Carrot shavings and pineapple chunks for garnish
Directions:
Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
Mix in the sour cream, flour, cinnamon, and nutmeg until just combined.
Gently fold in the shredded carrots and crushed pineapple.
Pour the cheesecake mixture over the crust in the springform pan.
Bake for 60-70 minutes or until the center is almost set. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the rim.
Refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream, carrot shavings, and pineapple chunks.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 12 servings