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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

4.9 from 21 reviews

This Carrot Cake Cheesecake combines the best of both worlds: a moist and spiced carrot cake base layered with a creamy, rich cheesecake topping. Bursting with warm cinnamon and nutmeg flavors, shredded carrots, and a hint of vanilla, this dessert is perfect for any celebration or simply a delicious treat for carrot cake and cheesecake lovers alike.

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 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 all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. In a separate large bowl, beat the eggs, granulated sugar, and light brown sugar until combined. Gradually add the vegetable oil and vanilla extract, mixing well. Fold in the shredded carrots and nuts if using. Slowly add the dry ingredients to the wet ingredients and stir until just combined.
  2. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and all-purpose flour and mix well. Beat in the vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next. Finally, mix in the sour cream until smooth.
  3. Assemble the Cake: Preheat your oven to 325°F (163°C). Pour the carrot cake batter into a greased 9-inch springform pan, spreading evenly. Carefully spoon or pour the cheesecake filling over the carrot cake batter, gently spreading the top to cover.
  4. Bake the Carrot Cake Cheesecake: Place the springform pan in the oven and bake for approximately 50 to 60 minutes. The cheesecake layer should be set but slightly jiggly in the center. Avoid overbaking to keep the cheesecake creamy.
  5. Cool and Chill: Remove the cake from the oven and let it cool at room temperature for at least 1 hour. Then refrigerate for at least 4 hours or overnight to fully set before serving.
  6. Serve: Once chilled, carefully remove the springform pan ring, slice, and serve. Optionally, garnish with additional chopped nuts or a dollop of whipped cream.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and filling.
  • You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Do not overbake as it can cause cracks or dry cheesecake.
  • Store leftovers refrigerated and consume within 3-4 days.

Nutrition

Keywords: carrot cake cheesecake, carrot cake, cheesecake dessert, layered cheesecake, spiced cheesecake, holiday dessert

Find it online: https://bitesizedbenny.com/carrot-cake-cheesecake-recipe-4/