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Carrot Cake Cheesecake Recipe

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4.2 from 1 review

This Carrot Cake Cheesecake combines the moist, spiced flavors of classic carrot cake with a rich and creamy cheesecake layer, baked together in a single pan. With finely shredded carrots, warm spices, and optional nuts folded into a tender cake base, topped by a smooth cream cheese filling, this dessert offers a perfect balance of texture and flavor. Ideal for special occasions and gatherings, it’s served chilled for a luscious finish.

  • Total Time: 1 hour 25 minutes plus 4 hours chilling
  • Yield: 10 servings

Ingredients

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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and optionally line the bottom with parchment paper for easy removal.
  2. Make Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. In a separate large bowl, beat the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. Gradually incorporate the dry ingredients into the wet mixture, stirring gently. Fold in the shredded carrots and, if using, the chopped nuts. Pour this batter into the prepared springform pan and smooth the top evenly.
  3. Prepare the Cheesecake Layer: Using a clean bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the granulated sugar and flour, and mix well. Stir in the vanilla extract. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the sour cream until the mixture is silky and uniform. Carefully pour the cheesecake batter over the carrot cake layer in the pan, spreading gently to cover evenly.
  4. Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake layer is done when the center is mostly set but still has a slight jiggle. Once baked, turn off the oven and crack the door open to allow the cake to cool slowly inside for about 30 minutes, which helps prevent cracking.
  5. Cool and Chill: Remove the cake from the oven and let it cool completely at room temperature. After cooling, refrigerate the cake for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to firm up properly.
  6. Serve: Serve the carrot cake cheesecake cold or at room temperature. Optionally garnish with whipped cream, additional chopped nuts, or a drizzle of cream cheese glaze for added flair and taste.

Notes

  • Use finely shredded carrots for the best texture in the cake layer.
  • Allow the cheesecake batter to be poured gently over the carrot cake to keep distinct layers.
  • Cooling the cake slowly in the oven reduces cracking on the cheesecake surface.
  • Chilling the cake overnight enhances flavor and texture.
  • Optional toppings like whipped cream or a cream cheese glaze add extra richness and presentation appeal.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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