Go Back

Carrot Cake Cheesecake with Pecans

A delightful fusion of rich cheesecake and spiced carrot cake topped with crunchy pecans, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 2 packages cream cheese, softened Each package is 8 ounces.
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 cups finely grated carrots About 2 to 3 medium carrots.
  • 1 cups chopped pecans Plus more for garnish.
For the Topping
  • Whipped cream (optional)
  • Additional pecans (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla, cinnamon, and nutmeg. Fold in grated carrots and chopped pecans.
  5. Pour the cheesecake filling over the prepared crust. Smooth the top.
Baking
  1. Bake the cheesecake in the preheated oven for about 50-60 minutes until set around edges but slightly jiggly in the center.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
  3. After it cools, cover and refrigerate for at least 4 hours or overnight.
Serving
  1. Release the springform pan, garnish with whipped cream and additional pecans, and enjoy!

Notes

Grate carrots finely for better blending. Let cream cheese and eggs sit at room temperature before using. Add extra pecans on top for crunch just before serving.