Honey Pecan Carrot Cheesecake Recipe

Name: Honey Pecan Carrot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rice Chex, coarsely crushed; 3/4 cup pecans, finely chopped; 3 tablespoons honey; 1/2 teaspoon cinnamon; 1 tablespoon butter; 1 (15 ounce) container ricotta cheese, drained; 1 (8 ounce) package cream cheese, at room temperature; 3 large eggs; 2/3 cup sugar; 1 teaspoon vanilla extract; 1/2 cup flour; 1/2 teaspoon salt; 1/4 cup orange juice; 1 cup carrot, finely shredded

Servings: persons

1 cup Rice Chex, coarsely crushed
3/4 cup pecans, finely chopped
3 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon butter
1 (15 ounce) container ricotta cheese, drained
1 (8 ounce) package cream cheese, at room temperature
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon salt
1/4 cup orange juice
1 cup carrot, finely shredded

1
Preheat oven to 350 degrees.
2
Grease a 9-inch springform pan.
3
Combine Rice Chex, pecan, honey, cinnamon, and butter.
4
Press into the bottom and slightly up the sides of a springform pan.
5
Bake for 5-7 minutes, set aside to cool.
6
Place remaining ingredients into large bowl and beat until smooth.
7
Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
8
Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
9
You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
10
Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.

824

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Rice Chex, coarsely crushed, 3/4 cup pecans, finely chopped, 3 tablespoons honey, 1/2 teaspoon cinnamon, and more.

Yes, Honey Pecan Carrot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Pecan Carrot Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions