An Easter dessert, a carrot cheesecake perfect for Easter brunch or any spring celebration!
With spring in the air, we wanted to make a dessert that would reflect the fresh start of the seasons. This carrot cheesecake 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, but a wonderful carrot dessert.
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 or for Easter brunch for an Easter dessert! Pair it with our Carrot Ginger Mimosa!
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Like this recipe? Try these below, too!
Other Spring Cheesecake Recipes
Mini Raspberry Lemon Cheesecakes – Garnish & Glaze
The Best Ever Vanilla Bean Cheesecake – Amy In the Kitchen
Lemon Souffle Cheesecake – Sweet & Savory by Shinee
Easter Cheesecake – Martha Stewart
Lemon Greek Yogurt Cheesecake Bars – Kristine’s Kitchen
Carrot Whiskey Cocktail – Little Bits Of
Ginger and Carrot Cocktail – Food Network
Carrot Moscow Mule – Veggie Desserts
Carrot Thing Cocktail – Liquor.com
Charred Jalapeno and Carrot Margarita – Salt and Wind
For the Carrot Filling
- 1 1/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/3 cup carrots, cooked and pureed
- 3 packages (8 oz each) cream cheese, softened
- 1/4 cup heavy whipping cream
- 1/2 tsp cinnamon
- 3 eggs, beaten
- 2 Tbsp brown sugar
- dash nutmeg
- 1 Tbsp sour cream or Greek Yogurt
Graham Cracker Crust
- 1/3 cup butter, melted
- 2 cups crushed graham crackers
- 1/4 cup sugar
Cream Cheese Frosting
- 1 Tbsp sour cream
- 2 Tbsp butter, softened
- 1 1/2 cup powdered sugar
- 3 oz cream cheese, softened
- 1 tsp vanilla extract
For the Crust:
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, about 1 inch.
For the Cheesecake:
Beat cream cheese and sugars until smooth. Add eggs.
Beat on low until just cmbined. Stir in cream, cornstarch, sour cream, vanilla, lemon juice and spices.
Fold in carrots, pour into crust.
Double fold aluminum foil around bottom of springform pan.
Place into a large pan and add 1 inch hot water.
Bake 65-70 minutes at 350° until the center is just set. Cool.
For the Frosting:
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 fridge until serving.
Garnish cheesecake with grated nutmeg.
The frosting can be made 2-5 days in advance, the cheesecake it self up to 24 hours in advance.
Amount Per Serving: Calories: 491 Total Fat: 28g Saturated Fat: 16.6g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 120mg Sodium: 313mg Carbohydrates: 55.4g Fiber: 0.7g Sugar: 46.4g Protein: 7.4g
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