Carrot Cake Cheesecake

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, and melted butter. Press into the bottom of the prepared pan.

In a large bowl, beat cream cheese and granulated sugar until smooth.

Add eggs, one at a time, beating well after each addition.

Stir in sour cream and vanilla extract until well combined.

Fold in grated carrots, ground cinnamon, nutmeg, and cloves until evenly distributed.

Pour batter over the prepared crust and smooth the top with a spatula.

Sprinkle chopped walnuts evenly over the top.

Bake for 60-65 minutes, or until the center is almost set.

Turn off the oven and let cheesecake cool in the oven with the door closed for 1 hour.

Remove from oven and refrigerate overnight.

Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 95 minutes

Kcal: 380 kcal | Servings: 12 servings