Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup grated carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup heavy cream
- Chopped nuts for garnish
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, cinnamon, and nutmeg.
- Fold in grated carrots. Pour batter over the crust.
- Bake for 55-65 minutes until the center is set. Allow to cool.
- In a bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread over the cooled cheesecake.
- Garnish with chopped nuts and additional grated carrots. Refrigerate for at least 4 hours before serving.
Notes
- Make sure to fully chill the cheesecake before serving for best texture.
- You can substitute walnuts or pecans for garnish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg