Ingredients
Scale
- 2 cups grated carrots
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup sour cream
- 1 cup powdered sugar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, cinnamon, and nutmeg. Mix well.
- Fold in grated carrots and sour cream. Pour over the crust and bake for 55-60 minutes until set. Allow to cool.
- For the frosting, beat cream cheese and powdered sugar until fluffy. Spread over cooled cheesecake. Garnish with chopped walnuts and grated carrots.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill the cheesecake for at least 4 hours before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, Layered Dessert
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg