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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

4.8 from 3 reviews

This Carrot Cake Cheesecake combines the rich creaminess of classic cheesecake with the moist, spiced goodness of carrot cake. Featuring shredded carrots, warming spices, and a crunchy nutty addition, this recipe results in a decadent dessert that’s perfect for celebrations or an indulgent treat.

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 bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs with granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded carrots and chopped nuts if using.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add granulated sugar and flour, then mix well. Mix in vanilla extract and add eggs one at a time, beating after each addition. Finally, blend in the sour cream until the filling is smooth and even.
  3. Assemble the Cake: Grease a springform pan and pour the carrot cake batter evenly to cover the bottom. Carefully pour the cheesecake filling over the carrot cake batter layer, smoothing the top for an even finish.
  4. Bake: Preheat the oven to 325°F (163°C). Place the springform pan on a baking sheet and bake for approximately 55 to 65 minutes, or until the cheesecake layer is set and slightly jiggly but the edges are firm. Avoid overbaking to keep a creamy texture.
  5. Cool and Chill: Remove the cake from the oven and allow it to cool at room temperature for about an hour. Then cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up completely.
  6. Serve: Remove the cake from the springform pan, slice, and serve chilled. Optionally garnish with additional chopped nuts or a dollop of whipped cream.

Notes

  • Make sure the cream cheese is fully softened for a smooth cheesecake filling.
  • Finely shred the carrots for better incorporation and texture.
  • If you prefer a nut-free version, simply omit the chopped walnuts or pecans.
  • Using a water bath during baking can help prevent cracks in the cheesecake.
  • Leftovers store well covered in the refrigerator for up to 4 days.

Nutrition

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

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