For Spring – Carrot Cheesecake with Cream Cheese Frosting!

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With Spring in the air, we wanted to make a dessert that would reflect the fresh start of the seasons. This carrot cheese cake was new to us, so in the spirit of something new, we decided to give it a try. The carrot flavor in the cheesecake is subtlety sweet and makes for a beautiful color. Combined with a graham cracker crust, a cream cheese frosting topping, and fresh grated nutmeg on top, it tastes like a creamy version of carrot cake! This would be a perfect dessert for a nice spring evening!

carrotcake-3

Graham Cracker Crust

  • 2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Combine crumbs and sugar in a small bowl. Stir in butter. Press into the bottom of a 9 inch springform pan, continue pressing up the sides as well, to about 1 inch. Bake at 350 degrees 6-8 minutes. Cool.

Carrot Cheesecake

  • 3 packages, (8 oz each) cream cheese, softened
  • 1 1/4 cup sugar
  • 2 Tbsp brown sugar
  • 3 eggs, beaten
  • 1/4 cup heavy whipping cream
  • 1 Tbsp sour cream or Greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • dash nutmeg
  • 1 1/3 cup carrots, cooked and pureed

Beat cream cheese and sugars until smooth. Add eggs. Beat on low until just combined. Stir in cream, cornstarch, sour cream, vanilla, lemon juice and spices. Fold in carrots. Pour into crust. Double fold aluminum foil around springform pan. Place into a large pan and add 1 inch hot water. Bake 65-70 minutes at 350 degrees until the center is just set. Cool.

carrotcake

Cream Cheese Frosting

  • 3 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp sour cream

Beat cream cheese and butter. Add powdered sugar a little at a time. Add vanilla and sour cream. Mix well. Top cooled cheesecake. Place in refrigerator until serving. Can be made 2-5 days in advance.Ā  Garnish cheesecake with fresh grated nutmeg.

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46 thoughts on “For Spring – Carrot Cheesecake with Cream Cheese Frosting!

  1. I saw this picture on pinterest I think, and tried to avoid it because it’s going to ruin me. Seriously!! Carrot cake is just the best. Add cheesecake into the equation, and I am a lost cause. I need to make this, like today!

    1. Bobi, I love making cheesecakes for any occasion – super easy and I don’t have to worry about pie crust! Pumpkin cheesecake in the fall/winter is my favorite!

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