Ingredients
Scale
- 1 (15 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, combine the shredded carrots, nuts, cinnamon, and flour. Gently fold the dry ingredients into the cream cheese mixture until just combined. Do not overmix.
- Step 4: Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Step 5: Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow it to fully set.
- Step 6: Once chilled, carefully remove the sides of the springform pan. Serve and enjoy!
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, covering it loosely with plastic wrap to prevent it from drying out.
- For a warm, gooey center, briefly microwave individual slices for 10-15 seconds; avoid over-microwaving.
- Serve this delightful carrot cake cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
- To prevent lumps, ensure your cream cheese is truly softened to room temperature before beating it with the sugar; this will create a smoother, creamier cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American