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Carrot Cheesecake

Prep Time: 20 minutes
Servings: 12 servings
Author: Shinee
Scrumptiously creamy and rich, this carrot cheesecake is baked on nutty crust and frosted with tangy sweet frosting. You need this cheesecake in your life.
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For Crust:

  • 9 full sheets 140gr graham crackers
  • 1 cup 100gr pecans
  • 1/3 cup 75gr unsalted butter, melted
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon

For Filling:

  • 24 oz 700gr cream cheese, softened
  • 14 oz 400gr sweetened condensed milk
  • 6 oz 175ml fresh carrot juice*
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs at room temperature

For Frosting:

  • 2 oz 55gr cream cheese, softened
  • ½ cup 120gr sour cream
  • ½ cup 60gr powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pecan halves for decoration if desired


  • In food processor, pulse the graham crackers and pecans until fine crumbs. In a medium bowl, combine the prepared crumbs, sugar, cinnamon and melted butter and 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 electric hand mixer.) Add condensed and beat for another minute. Stir in the carrot juice. Then add cinnamon, vanilla extract and salt and 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 to 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 edge of the pan to loosen; cool for another hour. Then refrigerate for at least an hour to cool completely.
  • To make the frosting, beat the cream cheese and sour cream in a mixing bowl with whisk attachment, until well combined. Add powdered sugar and vanilla extract and continue to beat until smooth.
  • Once the cheesecake is completely cooled, remove springform sides of the pan. Spread the frosting evenly and decorate with pecan halves, if desired.


*I juiced 2 large carrots in my Omega VRT350 juicer to make 6oz of carrot juice.
Refrigerate the cheesecake in airtight container for up to 3 days.