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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

4.8 from 23 reviews

This Carrot Cake Cheesecake combines the best of both worlds: the moist, spiced flavors of classic carrot cake layered beneath a creamy, rich cheesecake topping. Featuring a blend of cinnamon, nutmeg, shredded carrots, and crunchy nuts, this dessert is perfect for special occasions or whenever you want an indulgent treat that delights with every bite.

Ingredients

Scale

Carrot Cake Base

  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) finely shredded carrots
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Cheesecake Topping

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup (60ml) sour cream

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside to ensure easy removal of the cheesecake after baking.
  2. Prepare the Carrot Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat eggs with granulated sugar and brown sugar until combined. Add vegetable oil and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded carrots and nuts, if using.
  3. Make the Cheesecake Filling: In a clean large bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and flour, and beat until fully incorporated. Mix in vanilla extract. Add eggs one at a time, beating on low speed after each addition until just combined. Fold in sour cream gently to maintain a creamy texture.
  4. Assemble the Cake: Pour the prepared carrot cake batter into the springform pan and spread evenly. Carefully spoon the cheesecake filling over the carrot cake layer and smooth the top with a spatula.
  5. Bake: Place the pan on the middle rack of the oven and bake for about 60 to 70 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
  6. Cool and Chill: Turn off the oven and leave the cake inside with the door slightly open for 1 hour to prevent cracking. Remove the cake and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up and flavors to meld.
  7. Serve: Run a knife around the edge of the springform pan to loosen before removing the sides. Slice with a sharp knife and serve chilled. Enjoy your delicious carrot cake cheesecake!

Notes

  • For a nut-free version, simply omit the walnuts or pecans.
  • Ensure cream cheese is softened to room temperature for the smoothest cheesecake filling.
  • Let the cheesecake chill thoroughly to achieve the best texture and flavor.
  • Use a water bath to bake the cheesecake for even cooking and to prevent cracking if desired.
  • Store leftover cheesecake covered in refrigerator for up to 4 days.

Nutrition

Keywords: carrot cake cheesecake, carrot cheesecake recipe, layered carrot cake, cream cheese dessert, spiced carrot cake

Find it online: https://bitesizedbenny.com/carrot-cake-cheesecake-recipe-2/