For Spring – Carrot Cheesecake with Cream Cheese Frosting

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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carrotcake-3

Springform Pan

 

 

 

carrotcakeStand Mixer / Hand Mixer

 

 

Like this recipe? Try these below, too!

Spring Root Vegetable Salad

 

 

Lavender Lemon Gin and Tonic Granita Cocktail

Lavender Lemon Gin & Tonic Granita Cocktail

 

 

 

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 Cocktails

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

 

 

 

Yield: 1

Carrot Cheesecake with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 1 hours 20 minutes
Total Time: 1 hours 40 minutes
A delightful dessert for Easter or spring. A perfect centerpiece for a brunch.

Ingredients

    Cream Cheese Frosting
    • 1 tsp vanilla extract
    • 3 oz cream cheese, softened
    • 1 1/2 cup powdered sugar
    • 1 Tbsp sour cream
    • 2 Tbsp butter, softened
    For the Carrot Filling
    • 1/4 cup heavy whipping cream
    • 1/2 tsp cinnamon
    • 3 eggs, beaten
    • 1 Tbsp sour cream or Greek Yogurt
    • dash nutmeg
    • 2 Tbsp brown sugar
    • 3 packages (8 oz each) cream cheese, softened
    • 1 1/2 tsp vanilla extract
    • 1 1/4 cup sugar
    • 1 1/3 cup carrots, cooked and pureed
    • 1 tsp lemon juice
    Graham Cracker Crust
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • 2 cups crushed graham crackers

    Instructions

    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.

    Notes

    The frosting can be made 2-5 days in advance, the cheesecake it self up to 24 hours in advance.

    Nutrition Information:
    Yield:
    12
    Serving Size:
    1

    Amount Per Serving:
    Calories:
    491
    Total Fat:
    28g
    Saturated Fat:
    16.6g
    Cholesterol:
    120mg
    Sodium:
    313mg
    Carbohydrates:
    55.4g
    Fiber:
    0.7g
    Sugar:
    46.4g
    Protein:
    7.4g

     

     

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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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