Honey Pecan Carrot Cheesecake
Indulge in the decadence of a Honey Pecan Carrot Cheesecake—a luscious dessert that beautifully blends the earthy sweetness of carrots, the crunch of toasted pecans, and the richness of honey. Built on a buttery graham cracker and pecan crust, this creamy cheesecake is infused with warm spices like cinnamon and nutmeg, complemented by the subtle tang of sour cream. Folded with freshly grated carrots, it offers a unique twist on the traditional cheesecake, making it a standout treat for any occasion. Adorned with fluffy whipped cream, a drizzle of golden honey, and a crown of pecan halves, this show-stopping dessert is as stunning as it is delicious. Perfect for holiday gatherings or special celebrations, this honey pecan carrot cheesecake is a harmony of textures and flavors that will leave everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 0.5 cup Pecans, chopped and toasted
- 24 ounces Cream cheese, softened
- 0.5 cup Honey
- 0.25 cup Packed brown sugar
- 3 pieces Large eggs
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup Grated carrot
- 0.5 cup Whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Pecans, halved for topping
- 2 tablespoons Honey (for garnish)
Instructions
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and chopped, toasted pecans. Mix until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass to smooth the surface. Bake for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the honey, brown sugar, cinnamon, and nutmeg, and continue beating until well combined.
Gradually add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until fully incorporated. Fold in the grated carrot gently using a spatula.
Pour the filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour with the door slightly ajar.
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the topping, whip the whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
Garnish with pecan halves and drizzle honey over the top for a finishing touch.
Slice and serve chilled. Enjoy your Honey Pecan Carrot Cheesecake!
Nutrition Facts
Calories |
6168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.2 g | 595% | |
| Saturated Fat | 240.9 g | 1204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1675 mg | 558% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 314.2 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1210 mg | 93% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2038 mg | 43% | |
*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.
