Last Updated on February 5, 2022 by The Noms
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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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!
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
- Carrot FIlling
- Whipping Cream
- Sour Cream or Greek Yogurt
- Brown Sugar
- Cream Cheese
- Vanilla Extract
- Lemon Juice
- Graham Cracker Crust
- Graham Crackers
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
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A delightful dessert for Easter or spring. A perfect centerpiece for a brunch. This carrot cheesecake is easy and perfect for a crowd!
For the Carrot Filling
- 1 1/4 cup sugar
- 2 Tablespoons brown sugar
- 3 packages (8 oz each) cream cheese, softened
- 3 eggs, beaten
- 1 1/3 cup carrots, cooked and pureed
- 1/4 cup heavy whipping cream
- 1 Tablespoon sour cream or Greek Yogurt
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- dash nutmeg
Cream Cheese Frosting
- 1 Tablespoon sour cream
- 2 Tablespoons butter, softened
- 1 1/2 cup powdered sugar
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Graham Cracker Crust
- 2 cups crushed graham crackers
- 1/3 cup butter, melted
- 1/4 cup sugar
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 combined. 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.
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Amount Per Serving: Calories: 491Total Fat: 28gSaturated Fat: 16.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 120mgSodium: 313mgCarbohydrates: 55.4gFiber: 0.7gSugar: 46.4gProtein: 7.4g
PIN THIS CARROT CHEESECAKE RECIPE FOR LATER!
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