Home Recipes Dishes & Beverages Cheesecakes

Carrot Cheesecake

Name: Carrot Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 12 servings.
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

13 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

12 servings

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

Carrot Cheesecake Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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.

Carrot Cheesecake

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home