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Carrot Cheesecake Recipe

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My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. —Misty Wellman, Scottsdale, Arizona

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Carrot Cheesecake Recipe

Prep: 25 min. Bake: 65 min. + chilling

Yield: 10-12 Servings

25 65 90

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons brown sugar
3 eggs, lightly beaten
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 tablespoon sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1-1/3 cups chopped carrots, cooked and pureed
TOPPING:
1 cup graham cracker crumbs
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup butter, melted

Directions

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.
Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set.
Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 398 calories, 21 g fat (12 g saturated fat), 105 mg cholesterol, 298 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Carrot Cheesecake in Taste of Home August/September 2005, p 31

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Reviews for Carrot Cheesecake (9)

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Carrot Cheesecake

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Reviewed on Sep. 22, 2011 by ztygerlilly

I made this for my dad and, with all the people in the house, it mysteriously disappeared overnight! One of my sisters even texted me to accuse me of adding something addictive to the cake!

Reviewed on Jul. 03, 2010 by abunaim7

Fantastic recipe very easy to make, I omitted the topping still it was very gooood. Thanks for this recipe.

Reviewed on Jun. 18, 2010 by Schefers

Delicious Everyone loved it.

Reviewed on Apr. 04, 2010 by matteliz@swbell.net

Creamy, mild carrot-cinnamon taste. Kind of like a pumpkin pie. My kids love it! I omitted the streusel and it was still delicious.

Reviewed on Apr. 04, 2010 by thetanners2004

Absolutely terrific. A huge hit.

Reviewed on Apr. 14, 2009 by haugan

This is the best cheesecake we've ever had. Even my son that doesn't like cheesecake LOVED IT!

Reviewed on Mar. 23, 2009 by angel_eyes4

You can also use baby food carrots in the jar saves a lot of time.

Reviewed on Dec. 03, 2008 by teresa.gibson

I made this for Thanksgiving this year. It was a big hit! I am having to make another one for my husband to take to work with him for a company party this week.

Reviewed on Apr. 07, 2008 by jl_calkins