Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup grated carrots
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup sour cream
- Optional: chopped pecans and shredded carrots for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter to form crust. Press into a 9-inch springform pan. Bake for 8 minutes and cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate grated carrots, cinnamon, nutmeg, and vanilla.
- Pour the filling over the crust and bake for 55-60 minutes until set. Let it cool in the pan, then refrigerate for at least 4 hours or overnight.
- Spread sour cream evenly over the cooled cheesecake. Garnish with chopped pecans and shredded carrots before serving.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Chill the cheesecake thoroughly for best consistency.
- Add your favorite nuts or fruit toppings for variation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg