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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

4.7 from 15 reviews

This Carrot Cake Cheesecake combines the moist, spiced layers of classic carrot cake with a creamy, rich cheesecake topping for an indulgent dessert that satisfies both cake and cheesecake lovers. Featuring shredded carrots, warm spices, and a smooth cream cheese layer, it is perfect for special occasions or anytime you want a delightful treat.

Ingredients

Scale

For the 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)

For the 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 to prevent sticking.
  2. Make the carrot cake layer: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the eggs with both sugars, vegetable oil, and vanilla extract until the mixture is well combined. Gradually stir in the dry ingredients, then gently fold in the shredded carrots and nuts if using. Pour this batter into the prepared springform pan and smooth out the top evenly.
  3. Prepare the cheesecake layer: In a clean mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour, mixing well. Beat in the vanilla extract, followed by the eggs one at a time until fully incorporated. Finally, stir in the sour cream until the batter is smooth. Pour this cheesecake mixture gently over the carrot cake layer in the pan.
  4. Bake the cake: Bake in the preheated oven for 50 to 60 minutes or until the center of the cheesecake layer is just set with a slight jiggle. Once done, turn off the oven, crack the oven door open, and let the cake cool inside for 30 minutes to prevent cracking.
  5. Cool and chill: Remove the cake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or ideally overnight to let the flavors meld and the cheesecake set firmly.
  6. Serve: Serve the carrot cake cheesecake cold or at a slightly warmer room temperature. Optionally garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze for added flavor and presentation.

Notes

  • Do not overmix the cheesecake batter to prevent cracks in the top layer.
  • Ensure the cream cheese is fully softened before mixing to achieve a smooth cheesecake texture.
  • This cheesecake can be made 1–2 days in advance and stored covered in the refrigerator to enhance flavors.
  • Optional additions to the carrot cake batter include raisins or crushed pineapple for extra moisture and flavor.

Nutrition

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

Find it online: https://messykitchenmagic.com/carrot-cake-cheesecake-recipe-2/