Ingredients
226 g (8 oz) cream cheese, room temperature
90 g (3/4 cup) granulated sugar
3 large eggs, room temperature
3 medium fresh carrots, grated
1 tsp vanilla extract
100 g (3 1/2 oz) gingersnap crumbs
50 g (1/4 cup) unsalted butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
Instructions
Grease 9-inch springform pan; wrap bottom in foil if using water bath.
Combine gingersnap crumbs and melted butter. Press 2/3 mixture into pan bottom, refrigerate 15 minutes.
Beat cream cheese and sugar until smooth. Add eggs sequentially, mixing well after each.
Fold in grated carrots and vanilla extract until fully combined.
Gently mix in cinnamon and nutmeg, avoiding overmixing.
Pour filling into crust. Reserve 1/3 of crust mixture for topping. Bake 50 minutes at 175°C (350°F).
Notes
Use non-dairy cream cheese for vegetarian/vegan option
Substitute almond meal for gingersnap crumbs
Press crust securely to prevent rising during baking
Cool completely before refrigerating 2+ hours
Store in airtight container up to 3 days
- Prep Time: 30
- Cook Time: 50
- Category: Halal Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg