Carrot Cheesecake

Name: Carrot Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 10-12 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 large 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

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

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 large 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.

Nutrition Facts

1 each: 398 calories, 21g fat (12g saturated fat), 105mg cholesterol, 298mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 5g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Laura Beaner

Oct 17, 2019

Has anyone tried to convert this so you can make in a instant pot?
Teresa

Nov 20, 2018

This cheesecake has been a favorite of my family every since I first tried the recipe over 10 years ago after finding it in my Taste of Home subscription. My sister in law even requested I make this for her birthday cake. Thank you Misty (Mommy of Three) for sharing this delicious recipe!!!! Teresa - Skiatook, OK (Tulsa area)
porkyd

Apr 23, 2018

Just cut into it and it was a good cheesecake. Not enough carrot flavor though. Not one of those recipes you get that WOW factor from.
CocoLoco

Nov 3, 2017

I request this as my birthday cake every year ~ I love it!
mommyoftwo

Feb 14, 2016

I am leaving a 5 star review on this recipe because not only did I think it was really delicious, but I am also the one who made and submitted this recipe - so it means a lot to me. Thank you everyone for the great reviews it means so much and to whom said thank you to me, you are so very welcome! Misty WellmanNow in Houston, TX and a mommy of three
kejbdj

Apr 12, 2015

Excellent, my family loved it! I omitted the streusel topping and baked liked a normal cheesecake. It took closer to 75 minutes to bake and I let it sit in an open oven for 15 minutes before removing to a wire rack to cool. It was the perfect consistency.
jtermont

Feb 2, 2014

My mom made this for me and my husband's 30th birthday party. It was good and was gone pretty fast!! It is a great combination of cheesecake and carrot cake! Recommend to anyone who loves both.
BakinGymnast

Mar 31, 2013

Pretty good! The streusel topping is delicious- I recommend using cinnamon graham crackers for it too!
cooklet

Jan 20, 2013

sooo good.
KathyNg

Dec 30, 2012

I made this cheesecake for new year's celebration. The only thing I don't use was the sour cream. I chose philadelphia & anchor cream cheese, it turned out to be delish! The best part of it was I could taste the cheese, the carrot and a little hint of the cinnamon all blend in together in my taste buds and it tasted absolutely heaven-ish. Just close your eyes as you chew and let your other senses rule, you definitely chewing an awesome cheesecake ever. The best part of it, you made it ;)