Easter Bunny's Favorite Carrot Cheesecake
Hop into the spirit of spring with "Easter Bunny's Favorite Carrot Cheesecake," a delightful fusion of classic carrot cake flavors and creamy cheesecake indulgence. This show-stopping dessert starts with a buttery graham cracker crust and is layered with a velvety cheesecake filling enhanced by freshly grated carrots, warm cinnamon, and a touch of nutmeg for a cozy spice profile. Topped with a luscious cream cheese frosting and optional festive garnishes like grated carrot or candy decorations, this cheesecake is the perfect centerpiece for your Easter celebration or any special occasion. With its rich yet balanced flavor and silky texture, this dessert is destined to be a crowd-pleaser for family and friends. Ready in just 30 minutes of prep and ideal for 12 servings, it’s a must-try recipe for cheesecake lovers seeking a seasonal twist.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 0.75 cup Grated carrots
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 4 ounces Cream cheese (for frosting)
- 0.25 cup Unsalted butter, softened (for frosting)
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0 Grated carrot or candy decorations (optional garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.
Step 3
Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Step 4
Add 1 cup of granulated sugar, 1/4 cup of brown sugar, and 2 teaspoons of vanilla extract to the cream cheese. Beat until well combined.
Step 5
Add the eggs one at a time, beating on low speed after each addition until just incorporated.
Step 6
Mix in the sour cream and heavy cream until the mixture is smooth and creamy. Do not overmix.
Step 7
Fold in the grated carrots, ground cinnamon, nutmeg, and salt gently with a spatula.
Step 8
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for 1 hour and 20 minutes or until the edges are set but the center still jiggles slightly.
Step 10
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Step 11
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Step 12
To make the frosting, beat 4 ounces of softened cream cheese and 1/4 cup of softened butter together until creamy and smooth.
Step 13
Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is fluffy.
Step 14
Spread the frosting evenly over the chilled cheesecake. Garnish with grated carrot or candy decorations, if desired.
Step 15
Slice and serve chilled. Enjoy your Easter Bunny’s Favorite Carrot Cheesecake!
Nutrition Facts
| Serving size | (1808.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6105.6 |
| Total Fat 451.0g | 0% |
| Saturated Fat 264.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1808.6mg | 0% |
| Sodium 4674.2mg | 0% |
| Total Carbohydrate 449.3g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 325.0g | |
| Protein 88.0g | 0% |
| Vitamin D 149.2IU | 0% |
| Calcium 1222.7mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1782.4mg | 0% |
Source of Calories