Name: Carrot Cheesecake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 1
Cuisine: Dessert
Ingredients: 1 tsp lemon juice; 1 1/3 cup carrots, cooked and pureed; 1 1/4 cup sugar; 1 1/2 tsp vanilla extract; 2 Tbsp brown sugar; 3 packages (8 oz each) cream cheese, softened; dash nutmeg; 1 Tbsp sour cream or Greek Yogurt; 3 eggs, beaten; 1/2 tsp cinnamon; 1/4 cup heavy whipping cream; 1 Tbsp sour cream; 2 Tbsp butter, softened; 1 1/2 cup powdered sugar; 3 oz cream cheese, softened; 1 tsp vanilla extract; 2 cups crushed graham crackers; 1/3 cup butter, melted; 1/4 cup sugar

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Last Updated on June 11, 2019

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Carrot Cheesecake with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

A delightful dessert for Easter or spring. A perfect centerpiece for a brunch. This carrot cheesecake is easy and perfect for a crowd!

Ingredients

For the Carrot Filling

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

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

Graham Cracker Crust

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

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.

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Nutrition Information:

Yield:

Serving Size:

1
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

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.

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Easter 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! Make sure to find some fabulous Easter Dinnerware at Alchemy Home!

Springform Pan

If you want a great dessert and cocktail all in one, that is perfect for Easter, try our Funny Bunny!

What Ingredients are Needed for the Carrot Cheesecake?

Cream Cheese Frosting
- Vanilla Extract
- Cream Cheese
- Powdered Sugar
- Sour Cream
- Butter
Carrot FIlling
- Whipping Cream
- Cinnamon
- Eggs
- Nutmeg
- Sour Cream or Greek Yogurt
- Brown Sugar
- Cream Cheese
- Vanilla Extract
- Sugar
- Carrots
- Lemon Juice
Graham Cracker Crust
- Sugar
- Butter
- Graham Crackers

Stand Mixer / Hand Mixer

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