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Slice of Hawaiian Pineapple Carrot Cheesecake topped with pineapple and cream cheese

Hawaiian Pineapple Carrot Cheesecake

A creamy, tropical cheesecake combining the flavors of pineapple and carrot, perfect for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Course Cake, Dessert
Cuisine American, Hawaiian
Servings 8 servings
Calories 350 kcal

Ingredients
  

Crust

  • 2 cups graham cracker crumbs Forms the base of the cheesecake.
  • 1/2 cup melted butter Helps bind the crumbs together.

Filling

  • 3 packages cream cheese, softened (8 oz each) Provides creamy richness.
  • 1 cup granulated sugar Balances acidity and enhances sweetness.
  • 1 teaspoon vanilla extract Adds a warm undertone.
  • 3 large eggs Important for structure and creaminess.
  • 1/2 cup sour cream Adds tanginess and creaminess.
  • 1/4 cup all-purpose flour Stabilizes the cheesecake.
  • 1 cup shredded carrots Adds flavor and texture.
  • 1 cup crushed pineapple, drained Provides tropical essence.
  • 1 teaspoon ground cinnamon Adds a warm spice.
  • 1/4 teaspoon ground nutmeg Adds depth without overwhelming.
  • to taste whipped cream for topping Enhances presentation.
  • to taste carrot shavings and pineapple chunks for garnish Adds color and decoration.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix 2 cups of graham cracker crumbs and 1/2 cup melted butter until combined.
  • Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  • In a large bowl, beat together 3 packages of softened cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
  • Add 3 large eggs one at a time, beating well after each addition.
  • Fold in 1/2 cup sour cream, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 cup shredded carrots, and 1 cup drained crushed pineapple.

Baking

  • Pour the cheesecake mixture over the crust in the springform pan.
  • Bake for about 60-70 minutes until the center is almost set and still jiggles slightly.

Cooling and Serving

  • Cool the cheesecake in the pan on a wire rack for about 10 minutes.
  • Run a knife around the edge to loosen it and cool completely before removing the rim.
  • Refrigerate for at least 4 hours, preferably overnight.
  • Before serving, top with whipped cream, carrot shavings, and pineapple chunks.

Notes

Use room-temperature cream cheese for a smoother mixture. Don’t skip the cooling time for the best texture. Experiment with substitutions like Greek yogurt or different fruits.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 5gFat: 20gSaturated Fat: 12gSodium: 250mgFiber: 1gSugar: 18g
Keyword Creamy Cheesecake, Hawaiian Cheesecake, Party Dessert, Pineapple Carrot Dessert, Tropical Cake
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