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Carrot Cake Cheesecake Recipe

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4.3 from 21 reviews

This Carrot Cake Cheesecake is a deliciously rich dessert that combines the moist spiced flavors of classic carrot cake with the creamy decadence of cheesecake. Featuring a carrot cake base layered with a smooth cream cheese filling and topped with a luscious cream cheese frosting and chopped pecans, this recipe is perfect for celebrations or a special treat.

Ingredients

Cheesecake Mixture

  • 2 (8 oz) packages cream cheese, softened (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Carrot Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely grated carrots

Topping

  • 2 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add granulated sugar and flour, continuing to beat until well combined. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and sour cream until the mixture is creamy and smooth. Set aside.
  2. Make the Carrot Cake Batter: In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract, beating until smooth. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in grated carrots gently to distribute evenly.
  3. Assemble the Layers: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Pour the carrot cake batter into the pan and spread it evenly. Carefully spoon or pour the cheesecake mixture over the carrot cake layer, spreading gently to create an even layer without mixing the two batters.
  4. Bake the Cake: Place the springform pan in the oven and bake for about 60-70 minutes, or until the cheesecake layer is mostly set but still slightly jiggly in the middle. To prevent cracking, you can place a pan of water in the oven for added moisture. Remove from oven and let cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare the Topping: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing well. Add sour cream and vanilla extract, continuing to beat until creamy and well combined. Spread the topping over the chilled cake evenly, then sprinkle chopped pecans on top if desired.
  6. Serve: Remove the cake from the springform pan carefully. Slice using a sharp knife wiped clean between cuts for neat slices. Serve chilled and enjoy the perfect combination of carrot cake spices with creamy cheesecake richness.

Notes

  • Make sure the cream cheese is softened but not melted for the smoothest cheesecake texture.
  • Grate the carrots finely to ensure they incorporate well and bake evenly.
  • Chilling the cake overnight improves flavor and texture.
  • Using a water bath while baking helps prevent cracks in the cheesecake.
  • The pecan topping is optional but adds a nice crunch and flavor contrast.

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