Last Updated on June 11, 2019 by The ‘Noms.
A delightful dessert for Easter or spring. A perfect centerpiece for a brunch. This carrot cheesecake is easy and perfect for a crowd! 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. 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. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Carrot Cheesecake with Cream Cheese Frosting
Ingredients
For the Carrot Filling
Cream Cheese Frosting
Graham Cracker Crust
Instructions
For the Crust:
For the Cheesecake:
For the Frosting:
Notes
Recommended Products
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 491Total Fat: 28gSaturated Fat: 16.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 120mgSodium: 313mgCarbohydrates: 55.4gFiber: 0.7gSugar: 46.4gProtein: 7.4g
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!
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
Like this recipe? Try these below, too!
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
Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!
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Carrot Cheesecake with Cream Cheese Frosting
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 491Total Fat: 28gSaturated Fat: 16.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 120mgSodium: 313mgCarbohydrates: 55.4gFiber: 0.7gSugar: 46.4gProtein: 7.4g
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23 Best Easter dessert recipes you must try - Lathi's Kitchen
Tuesday 19th of March 2019
[…] This Carrot Cheesecake will be a perfect a Easter dessert to have after a Easter brunch. it have a freshly grated nutmeg and the recipe claims to be like a creamy version of carrot cake. How lovely it is ,right? Get the recipe here. […]
Thomasina
Sunday 24th of May 2015
I like carrot cake and I LOVE cheesecake. I bet this tastes amazing!
The 'Noms.
Sunday 24th of May 2015
It is very tasty!
Mardra
Friday 22nd of May 2015
I am doing this.
The 'Noms.
Friday 22nd of May 2015
Let us know how it turns out!
Bobi
Thursday 21st of May 2015
Oooh, pretty! I had a friend bring cheesecake for Thanksgiving and it was a really nice and different addition.
Leah Hall
Thursday 21st of May 2015
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!
Amy Greene (@betterwayparent)
Wednesday 20th of May 2015
Looks delicious! I bet I could tweak that to make it vegan.
The 'Noms.
Wednesday 20th of May 2015
Absolutely! Let us know how it turns out!