Description
A delightful combo of carrot cake and cheesecake in one decadent dessert
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped walnuts
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 cups shredded carrots
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
- First, preheat oven to 350°F.
- Next, combine graham cracker crumbs, walnuts, and melted butter. Press into the bottom of a greased 9-inch springform pan.
- Meanwhile, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, carrots, vanilla, spices, salt, and flour.
- Pour the batter over the crust and smooth the top.
- Bake for 30 minutes or until the center is almost set.
- Turn off the oven and let the cheesecake rest inside for 10 minutes.
- Remove from oven and run a knife around the edge. Cool completely, then refrigerate for 4 hours or overnight.
Notes
- For extra flavor, add raisins or pineapple tidbits to the batter.
- Top with cream cheese frosting or a sprinkle of powdered sugar before serving.
- Make sure all ingredients are at room temperature for a smoother batter.
- Prep Time: 20
- Cook Time: 30