Carrot Cake Cheesecake

I don’t know about your family…but in our family, Carrot Cake reigns supreme when it comes to Easter desserts.  This year, I thought I’d make a Carrot Cake Cheesecake for the big day.  It has a gingersnap crust and cream cheese frosting…I mean to tell you…it is FABULOUS!  And not only is it fabulous, it’s really, really, really easy!  Don’t let cheesecakes intimidate you!  They’re super simple and easy to pull together.  Plus, you make them in advance, so come Easter, there is no fussing with dessert.  You just pull it out of the fridge and wow your friends and family.
Happy (almost) Easter!
For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!
Shopping List
2 cups of crushed gingersnap cookies (plus more for garnishing)
1 stick of butter, melted
5 (8 oz) packages of cream cheese, at room temperature (you’ll reserve one until later)
1 ¼ cups sugar
4 eggs, at room temp
1½ tablespoons pumpkin pie spice (use cinnamon if you don’t have any)
2 cups of grated carrots
1½ cups of lightly toasted pecan pieces
2 cups of powdered sugar
a splash of milk
1 tablespoon of cinnamon
Preheat your oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse your crushed gingersnap cookies with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.
In your mixing bowl, beat with an electric mixer 4 packages of cream cheese and sugar until smooth.  Beat in your four eggs.  Next, beat in your pumpkin pie spice.  Now, stir in your grated carrot and pecans.
Pour your batter into your pan on top of your crust. 
Bake one hour.  After you remove the cake from the oven, allow to cool on your counter 40 minutes before frosting (you don’t want it hot).

To make your frosting, beat your remaining package of cream cheese with your powdered sugar and splash of milk.   Add more milk if the frosting is too thick and more powdered sugar if it’s too thin.  Beat in your cinnamon.  Frost cooled cheesecake before covering it and placing in the fridge at least 4 hours (up to 48).  When you’re ready to serve, remove from fridge, pop the sides off of your springform pan, slice and serve.  You can garnish it with a few crushed gingersnap cookie pieces if you like.

A show stopping dessert for your Easter celebration!

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  • Sheaffer {Pinterest Told Me To} March 16, 2016 at 10:48 am

    Well, THIS LOOKS DELICIOUS!!!

  • Narci March 16, 2016 at 10:57 am

    Yum!! This looks so good!! Perfect for Easter!! 🙂

  • Lizzie Simantz March 16, 2016 at 12:16 pm

    Oh my goodness, you took 2 of my favorite desserts and married them! I cannot wait to make this!

  • Ramona March 17, 2016 at 6:48 pm

    Holy Hannah! This looks amazing! My two faves in one! 🙂

  • Stephanie Ginn March 28, 2016 at 2:21 pm

    Made this for Easter and Oh. My. Goodness. So yummy! This was the first time I made cheesecake and it was great! I didn't get enough cream cheese for the frosting soci just threw some cool whip on the top and it was great! Definitely making this again!!

  • shanalex March 28, 2016 at 3:12 pm

    I made this for Easter yesterday & it was fantastic! Very rich, but still great. Thanks for sharing the recipe!