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Carrot Cake Cheesecake

Decadent Carrot Cake Cheesecake That Will Wow Your Guests

This Carrot Cake Cheesecake combines layers of spiced carrot cake with creamy cheesecake for a delightful and nostalgic dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 24 oz Cream Cheese softer but not melted
  • 1 cup Granulated Sugar
  • 1.5 tsp All-Purpose Flour for the filling
  • 3 Large Eggs at room temperature
  • 1 tsp Vanilla Extract use pure for best flavor
  • 1 cup Sour Cream
For the Carrot Cake
  • 2 cups Finely Grated Carrots use fresh for best flavor
  • 1 cup Canola Oil can substitute with vegetable oil
  • 1 tsp Baking Soda
  • 0.5 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 1 cup Unsweetened Applesauce can replace some oil
  • 0.5 cups Chopped Pecans optional
For the Topping
  • 1 cup Powdered Sugar
  • 4 tbsp Butter softened

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • measuring cups and spoons
  • Rubber spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions for Carrot Cake Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, whisk together 1 1/2 teaspoons of all-purpose flour and granulated sugar until well combined. Then, add softened cream cheese, blending until smooth. Beat in eggs one at a time, then add vanilla extract and sour cream until the mixture is velvety.
  3. In another bowl, combine the dry ingredients: baking soda, baking powder, cinnamon, and nutmeg. Mix canola oil and applesauce, then stir in grated carrots. Combine wet and dry ingredients.
  4. Pour half of the carrot cake batter into a greased springform pan, then layer with cheesecake mixture. Repeat with remaining batter.
  5. Bake for 60-65 minutes, tenting with foil after 40 minutes if necessary. The center should jiggle slightly when done and be checked with a toothpick.
  6. Cool on a wire rack for about 1 hour; cover and refrigerate for at least 6 hours or overnight.
  7. Whip together cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract for the topping.
  8. Release the springform pan, slice your Carrot Cake Cheesecake, and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use freshly grated carrots and avoid overmixing the batter. Allow the cheesecake to cool completely before slicing for cleaner cuts.

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