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Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines the warm, spiced flavor of classic carrot cake with the rich, creamy density of a baked New York-style cheesecake, creating a delicious dessert that satisfies both cravings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours
Servings: 12 slices
Course: Baked Goods, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
For the Cheesecake Filling
  • 4 packages (8-ounce) cream cheese, softened Use full-fat for best results.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time.
  • 1 cup finely grated carrots Grate finely for smooth texture.
  • 1/2 cup crushed pineapple, drained Drain thoroughly to avoid excess moisture.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional) Adds texture and flavor.
  • 1/2 cup raisins (optional) Adds chew and sweetness.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly.
  2. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the greased springform pan and bake for 10 minutes.
  4. Allow the crust to cool completely on a wire rack.
Making the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth, about 2-3 minutes.
  2. Gradually add granulated sugar and vanilla extract, mixing until uniform.
  3. Add eggs one at a time, mixing on low speed until just incorporated.
  4. Fold in grated carrots, crushed pineapple, cinnamon, nutmeg, and salt until evenly distributed.
  5. If using, fold in walnuts and raisins gently.
Baking
  1. Pour the batter over the cooled crust in the springform pan.
  2. Bake in the preheated oven for 55 to 65 minutes, until the edges are set and the center has a slight jiggle.
  3. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Chilling and Serving
  1. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
  2. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  3. Before serving, run a knife around the edge of the pan to release the cheesecake. Unmold and slice.

Notes

For best results, use full-fat cream cheese, drain pineapple thoroughly, and cool the cheesecake gradually to prevent cracks.