Carrot Maple Cheesecake
Indulge in the rich, velvety decadence of Carrot Maple Cheesecake, a dessert that seamlessly blends the comforting warmth of spiced carrot cake with the creamy allure of cheesecake. Featuring a buttery graham cracker crust and a luscious filling infused with real maple syrup, finely grated carrots, and aromatic spices like cinnamon and nutmeg, this unique cheesecake delivers a harmonious balance of flavors in every bite. Topped with a fluffy spiced cream layer and an optional sprinkle of crunchy walnuts or pecans, this show-stopping treat is perfect for special occasions or anytime you crave a dessert that's both elegant and irresistibly cozy. With its luxurious texture, vibrant fall-inspired ingredients, and easy-to-follow steps, this recipe is a must-try for cheesecake enthusiasts and carrot cake lovers alike!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 0.75 cups granulated sugar
- 0.5 cups maple syrup
- 3 large eggs
- 1 cup finely grated carrots
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons chopped walnuts or pecans (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the mixture evenly onto the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the maple syrup, eggs (one at a time), grated carrots, vanilla extract, cinnamon, and nutmeg, mixing well after each addition.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for about 55–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
To make the spiced cream topping, whip the heavy cream and powdered sugar together in a bowl using an electric mixer until soft peaks form.
Spread the spiced cream evenly over the top of the chilled cheesecake.
If desired, sprinkle chopped walnuts or pecans over the cream topping for added texture.
Slice and serve the Carrot Maple Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 42.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
