Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool completely.
- Step 2: In a large bowl, beat cream cheese and 1 ¼ cups sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: In a separate bowl, combine shredded carrots, cinnamon, and nutmeg. Gently fold the carrot mixture into the cream cheese mixture along with the nuts (if using).
- Step 4: Pour the cream cheese mixture over the cooled graham cracker crust.
- Step 5: Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Step 6: Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- For a warm, comforting experience, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this delightful cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
- To prevent cracks, ensure your cream cheese is at room temperature and beat it until completely smooth before adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American