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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

4.7 from 9 reviews

This Carrot Cake Cheesecake combines the moist, warmly spiced flavors of classic carrot cake with a rich, creamy cheesecake layer. Perfect for celebrations or dessert lovers who want the best of both worlds, this recipe features a tender carrot cake base layered with a smooth cream cheese filling, baked to a perfect set and chilled for a luscious texture. Optional walnuts or pecans add a delightful crunch.

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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan well and optionally line the bottom with parchment paper to ensure easy removal of the cake after baking.
  2. Make the Carrot Cake Layer: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the eggs with the granulated sugar, light brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined. Gradually stir the dry ingredients into the wet mixture. Fold in the shredded carrots and nuts if using. Pour this carrot cake batter evenly into the prepared springform pan and smooth the top with a spatula.
  3. Make the Cheesecake Layer: In a clean bowl, beat the softened cream cheese until completely smooth without lumps. Add in the sugar and flour, mixing well to blend. Beat in the vanilla extract, then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the sour cream until the batter is smooth and creamy. Carefully pour the cheesecake mixture over the carrot cake layer in the pan, spreading evenly.
  4. Bake the Cake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. You’ll know the cake is done when the center is just set but still has a slight jiggle when you gently shake the pan. Once baked, turn off the oven, slightly crack the door open, and allow the cake to cool gradually inside the oven for 30 minutes to prevent cracking.
  5. Cool and Chill: Remove the cake from the oven and let it cool completely to room temperature on a wire rack. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow it to set fully and for flavors to meld together.
  6. Serve: Serve your carrot cake cheesecake chilled or at slightly room temperature. For added presentation and flavor, garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze as desired.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
  • Shredding the carrots finely ensures they bake evenly and blend well in the batter.
  • If you prefer a nut-free version, omit walnuts or pecans entirely.
  • To prevent cracking on the cheesecake surface, cool the cake slowly by leaving it in the slightly open oven after baking.
  • This cheesecake tastes best after chilling overnight, allowing the flavors to fully develop.
  • Use a water bath if desired to make the cheesecake layer extra moist and crack-free.

Nutrition

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

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