Description
This Carrot Cake Cheesecake is a heavenly mashup of two classic desserts—rich, creamy cheesecake layered with moist, spiced carrot cake. It’s the perfect treat for birthdays, holidays, or whenever you’re craving a showstopping dessert! With a luscious cream cheese frosting on top, each bite is pure bliss.
Ingredients
Scale
For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup crushed pineapple, drained (optional for added moisture)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (for thinning, if needed)
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
- Make the Carrot Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, then stir in vanilla.
- Gently fold in the dry ingredients, followed by the grated carrots, nuts, and pineapple (if using). Set the batter aside.
- Make the Cheesecake Batter:
- In another bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until fully combined.
- Beat in the eggs one at a time, then add vanilla, sour cream, and flour. Mix until smooth and no lumps remain.
- Assemble the Layers:
- Pour half of the carrot cake batter into the bottom of the prepared springform pan, spreading it evenly.
- Gently pour the cheesecake batter over the carrot cake layer, spreading it evenly.
- Top with the remaining carrot cake batter, spreading it carefully to avoid mixing the layers.
- Bake:
- Place the pan on the middle rack and bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4-6 hours or overnight.
- Make the Cream Cheese Frosting:
- In a bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Thin with heavy cream or milk if needed.
- Frost and Decorate:
- Once the cheesecake is fully chilled, remove it from the springform pan. Spread or pipe the cream cheese frosting on top. Garnish with chopped nuts, shredded coconut, or a sprinkle of cinnamon.
Notes
- Don’t Overmix: Be gentle when combining the batters to keep the texture light and fluffy.
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and butter are at room temp for a smooth batter.
- Water Bath (Optional): If you want to prevent cracks, wrap the springform pan in foil and bake it in a water bath.
- Chill Overnight: The flavor and texture improve after chilling for several hours.
- Prep Time: 30 minutes
- Chilling Time: 4-6 hours
- Cook Time: 1 hour
- Cuisine: American