This Carrot Cheesecake is a crowd-pleasing dessert with flavors similar to carrot cake, but in a rich, creamy cheesecake. Perfect for the holidays, this bakery-style treat is sure to impress.
Cheesecake is a true weakness of mine. I love how creamy, rich and decadent it is both in flavor and texture. I’ve tried all different flavors and this Carrot Cake Cheesecake is by far one of my favorites.
It’s simple to make with a graham cracker crust and topped with a cream cheese frosting that’s similar to the traditional cake.
Now, cheesecake can be a daunting dessert to make, but I have many foolproof tips to ensure it comes out perfectly every time. It’s the ideal make-ahead treat for entertaining guests for a holiday meal. Be sure to also try my lemon souffle cheesecake or maple pumpkin cheesecake too!
“Totally gorgeous and amazingly delicious!” -Karly
Why you’ll love this recipe
- Easy and foolproof filling. I use sweetened condensed milk to help make the custard simple to bake without any worry. No splitting, cracking, or underbaked cheesecakes here!
- Similar flavors to the classic cake in a delicious cheesecake. If you love the warm spices and rich flavors, then this is a dessert for you to try!
- Perfect for making in advance for entertaining. I also love to bring this dessert to a party, it’s so easy to transport and really “wow’s” the host!
Ingredients
For Crust:
- Graham crackers – You can either crush graham crackers in a food processor, or use already crushed graham cracker crumbs.
- Pecans adds nice nuttiness to every bite.
- Unsalted butter binds the crust together.
- Granulated sugar sweetens the crust perfectly.
- Ground cinnamon adds a hint of a warming spice.
For Filling:
- Cream cheese – The base to any great cheesecake.
- Sweetened condensed milk – Our secret ingredient that’s so creamy and keeps this recipe foolproof.
- Fresh carrot juice – Make sure it’s fresh! I juice my own, but you can also find it bottled in the refrigerator section. You can also grate the carrots and squeeze out any juice using a clean kitchen towel.
- Ground cinnamon adds more warmth and spice to the filling.
- Pure vanilla extract gives light caramel and floral notes.
- Table salt – Always add a pinch of salt to bring out all of the flavors.
- Large eggs – Make sure these are room temperature for even mixing!
For Frosting:
- Cream cheese – Also the base of the frosting.
- Sour cream – Tangy and delicious to compliment the sour cream.
- Powdered sugar adds a hint of sweetness.
- Pure vanilla extract gives that classic flavor we all love.
- Pecan halves – Use for decoration and extra nuttiness plus crunch.
How to make carrot cheesecake
For the Crust:
- In a food processor, pulse the graham crackers and pecans until fine crumbs.
- In a medium bowl, combine the prepared crumbs, sugar, cinnamon, and melted butter. Mix well.
- Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan. Refrigerate while preparing the filling.
Make the Carrot Filling:
- Preheat the oven to 350°F (175°C). In the large mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about 2 minutes. (Or you can also use an electric hand mixer.)
- Add the sweetened condensed milk and beat for another minute. Stir in the carrot juice. Then add cinnamon, vanilla extract, and salt. Mix until well combined, about 1 minute.
- Beat in the eggs one at a time and mix just until combined on low speed.
- Transfer the batter into the prepared crust. Bake for 50-60 minutes, or until the edges of the cheesecake is set, but the center is slightly wobbly.
- Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of the pan to loosen; cool for another hour. Then refrigerate for at least an hour to cool completely.
Don’t over-mix the filling
Don’t beat the mixture too long and too fast after you add the eggs. Otherwise, too much air will incorporate into the batter, which might cause a crack in the cooked cheesecake.
To make the frosting:
- In a mixing bowl with a whisk attachment, beat the cream cheese and sour cream until well combined.
- Add powdered sugar and vanilla extract and continue to beat until smooth.
- Once the cheesecake is completely cooled, remove the springform sides of the pan. Spread the frosting evenly and decorate with pecan halves, if desired.
Expert Tips
- Make sure your cream cheese and eggs are room temperature. This helps with even mixing so the ingredients combine easily.
- Don’t over-mix your cheesecake filling. This is key! Add the eggs one at a time. Right when they are finished incorporating, stop mixing or else you could have a split cheesecake after baking.
- You’ll know when the cheesecake is finished baking when it just jiggles in the center. Shake the pan slightly and if it wiggles, then you’re good to remove!
- Using a water bath isn’t necessary for baking the carrot cheesecake in this recipe. My filling is hassle-free thanks to the sweetened condensed milk!
To prevent the cheesecake from cracking, here is what I do:
- Bake at a low temperature for about an hour is our preferred method of baking. We need to bake it for about an hour. Start checking for doneness at around 50 minutes. Gently shake the pan and see if the edges of the cake are set, but the center should wobble a bit. Once cooled, the center will set to perfection. This cheesecake requires some patience. It’s totally worth it though.
- When the cheesecake is removed from oven, let it rest for a few minutes and then run a knife around the edges to loosen. As the cake cools, it shrinks. Therefore, if you don’t loosen the edges, the cheesecake cracks because the edges are stuck to the pan.
- Allow the cheesecake to cool to room temperature before placing it into the fridge to fully chill. This will help the filling to set to the perfect custardy consistency.
Storage
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. You can freeze the cheesecake too, we can’t promise once it thaws it will be the same creamy texture.
It’s the perfect dessert to make in advance, simply place into the fridge and decorate before guests arrive.
FAQs
What are some serving suggestions for carrot cake cheesecake?
You can use a cream cheese frosting, like I have, as well as pecans or other nuts on top. Whipped cream is also delicious with a sprinkle of cinnamon.
What are some variations of carrot cheesecake?
You can make mini cheesecakes as well as a carrot layered cheesecake that has some carrot cake layered in! Carrot cheesecake bars would also be delicious.
More Delicious Cheesecake Recipes
Carrot Cheesecake
This Carrot Cheesecake is a crowd-pleasing dessert with similar flavors to carrot cake yet in a rich and creamy cheesecake. Perfect as a holiday dessert, it will be a showstopping treat.
Ingredients
For Crust:
- 9 full sheets (140 g) graham crackers
- 1 cup (100 g) pecans
- 1/3 cup (75 g) unsalted butter melted
- 2 tablespoons (30 g) granulated sugar
- ½ teaspoon ground cinnamon
For Filling:
- 24 oz (700 g) cream cheese softened
- 1 (14oz) can (400 g) sweetened condensed milk
- 6 oz (175 ml) fresh carrot juice Note 1
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon table salt
- 3 large eggs at room temperature
For Frosting:
- 2 oz (55 g) cream cheese softened
- ½ cup (120 g) sour cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Pecan halves for decoration if desired
Instructions
To make the cheesecake
- In a food processor, pulse the graham crackers and pecans until fine crumbs.
- In a medium bowl, combine the prepared crumbs, sugar, cinnamon, and melted butter. Mix well.
- Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan.
- Refrigerate while preparing the filling.
- Preheat the oven to 350°F (175°C).
- In the large mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about 2 minutes. (Or you can also use an electric hand mixer.)
- Add the sweetened condensed milk and beat for another minute.
- Stir in the carrot juice.
- Then add cinnamon, vanilla extract, and salt. Mix until well combined, about 1 minute.
- Beat in the eggs one at a time and mix just until combined on low speed. (Don’t beat the mixture too long and too fast after you add the eggs. Otherwise, too much air will incorporate into the batter, which might cause a crack in the cooked cheesecake.)
- Transfer the batter into the prepared crust.
- Bake for 50-60 minutes, or until the edges of the cheesecake is set, but the center is slightly wobbly.
- Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of the pan to loosen; cool for another hour.
- Then refrigerate for at least an hour to cool completely.
To make the frosting
- In a mixing bowl with a whisk attachment, beat the cream cheese and sour cream until well combined.
- Add powdered sugar and vanilla extract and continue to beat until smooth.
- Once the cheesecake is completely cooled, remove the springform sides of the pan.
- Spread the frosting evenly and decorate with pecan halves, if desired.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Note 1: I juiced 2 large carrots in my Omega VRT350 juicer to make 6oz of carrot juice.
Storing Tip:
– Refrigerate the cheesecake in an airtight container for up to 3 days.
– Refrigerate the cheesecake in an airtight container for up to 3 days.
Nutrition
Calories: 532kcal
Carbohydrates: 39g
Protein: 10g
Fat: 39g
Sugar: 31g
Sodium: 390mg
Did you make this?Leave a rating and your feedback. Thank you!
HI, if you don’t have a juicer, how can you get the carrot juice otherwise?
Hi, Susan. You can grate the carrots, put the grated carrots in a cheesecloth and squeeze the juices that way.
Thank you Shinee! I can’t wait to make this cheesecake for Easter!