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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

5.2 from 27 reviews

This decadent Carrot Cake Cheesecake combines moist, spiced carrot cake with a creamy, rich cheesecake layer for a delightful dessert that’s perfect for celebrations or any special occasion. The recipe features a spiced carrot cake base with walnuts or pecans, topped with a smooth vanilla cheesecake layer, baked to perfection for a beautiful two-layer dessert.

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 the oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it well and optionally lining the bottom with parchment paper to prevent sticking.
  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 both sugars, vegetable oil, and vanilla extract until fully combined. Gradually stir in the dry ingredients, then fold in the finely shredded carrots and chopped nuts if using. Pour this batter into the prepared pan and smooth the surface evenly.
  3. Prepare the cheesecake layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour and mix well. Beat in the vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition. Finally, fold in the sour cream until everything is fully incorporated. Gently pour the cheesecake batter over the carrot cake layer in the pan, spreading it evenly.
  4. Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center when gently shaken. Once baked, turn off the oven, crack the door open, and allow the cake to cool inside the oven for 30 minutes to prevent cracking.
  5. Cool and chill: Remove the cake from the oven and let it cool completely at room temperature. Afterward, refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to firm up and the flavors to meld beautifully.
  6. Serve: Serve the carrot cake cheesecake chilled or at slightly room temperature. Optionally garnish with whipped cream, extra chopped nuts, or a drizzle of cream cheese glaze to enhance presentation and flavor.

Notes

  • Don’t overmix the cheesecake batter to avoid cracks forming on the surface.
  • Ensure the cream cheese is fully softened to achieve a smooth and creamy cheesecake layer.
  • This dessert can be made 1 to 2 days in advance; store it covered in the refrigerator to maintain freshness.
  • Optional additions to the carrot cake batter include raisins or crushed pineapple for added texture and flavor.
  • Use a springform pan for easy removal and serving.

Nutrition

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

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