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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

5.2 from 13 reviews

This Carrot Cake Cheesecake is a delightful fusion of two classic desserts. It features a moist and spiced carrot cake base loaded with shredded carrots and nuts, topped with a rich and creamy vanilla cheesecake layer. Perfect for celebrations or any occasion where you want a unique, mouth-watering treat that combines the best of both flavors.

Ingredients

Scale

Carrot Cake Layer

  • 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 Layer

  • 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. Prepare the Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. In a separate large bowl, beat the eggs with granulated sugar and brown sugar until creamy. Slowly add vegetable oil and vanilla extract, mixing well. Fold in the shredded carrots and nuts, then gradually add the dry ingredients, mixing until just incorporated.
  2. Prepare the Cheesecake Filling: In another large bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar and flour, mixing well to combine. Blend in the vanilla extract, then add eggs one at a time, beating after each addition. Finally, fold in the sour cream until the mixture is creamy and uniform.
  3. Assemble the Cake: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan. Spread the carrot cake batter evenly at the bottom of the pan. Carefully pour the cheesecake filling on top, spreading gently to cover the carrot cake layer.
  4. Bake the Cake: Place the springform pan on a middle rack. Bake for approximately 50-60 minutes or until the edges are set but the center still slightly jiggles. Avoid overbaking to keep the cheesecake creamy. Turn off the oven and leave the cake inside with the door slightly open for 1 hour to cool gradually.
  5. Chill and Serve: Remove the cake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set fully. Before serving, run a knife around the edges to loosen the cake from the pan, then release the springform removal. Slice and enjoy your rich Carrot Cake Cheesecake.

Notes

  • Use finely shredded carrots for the best texture.
  • Chopped nuts are optional but add a nice crunch and flavor.
  • Room temperature ingredients blend more smoothly for the cheesecake layer.
  • Be careful not to overbake to avoid cracks on the cheesecake surface.
  • Allow the cake to chill fully for the best texture and flavor combination.
  • You can substitute sour cream with Greek yogurt if preferred.

Nutrition

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

Find it online: https://bitesizedbenny.com/carrot-cake-cheesecake-recipe-3/