Description
This Carrot Cake Cheesecake combines the moist, spiced flavors of traditional carrot cake with a creamy, rich cheesecake layer, creating a decadent dessert perfect for special occasions or a delightful treat any time.
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
- Preheat the oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper to prevent sticking.
- 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 smooth. Gradually mix the dry ingredients into the wet ingredients, then fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared springform pan and smooth the surface.
- Prepare the cheesecake layer: In a clean bowl, beat the softened cream cheese until creamy and smooth. Add granulated sugar and flour, mixing thoroughly. Beat in vanilla extract, then add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream until the mixture is smooth. Carefully pour the cheesecake batter over the carrot cake layer in the pan.
- Bake the cake: Place the pan in the oven and bake for 50 to 60 minutes, or until the cheesecake center is just set with a slight jiggle. Turn off the oven and crack the door open; let the cake cool inside the oven for 30 minutes to prevent cracking.
- Cool and chill: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and texture set.
- Serve: Slice and serve the Carrot Cake Cheesecake cold or at slightly room temperature. Garnish optionally with whipped cream, extra chopped nuts, or a drizzle of cream cheese glaze for added indulgence.
Notes
- You can omit nuts or substitute with your favorite, like almonds or pecans, depending on preference or allergies.
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake layer.
- Use fresh carrots for best flavor and texture.
- Allow the cake to chill thoroughly to ensure clean slicing and the best flavor.
- Use a springform pan for easy removal of this delicate layered cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Carrot cake cheesecake, layered cheesecake, carrot cake recipe, creamy cheesecake, spiced dessert, holiday cake
