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 sour cream
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Fold in grated carrots, cinnamon, and nutmeg.
- Pour filling over crust and bake for 50-60 minutes until set. Cool completely.
- Whip heavy cream until stiff peaks form and spread over cooled cheesecake. Garnish with grated carrots and mint leaves.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill the cheesecake for at least 4 hours before serving for best texture.
- Garnish with additional grated carrots or chopped nuts for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-bake topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 420 Kcal
- Sugar: 27g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg