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Carrot Cake Cheesecake Recipe

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This Carrot Cake Cheesecake combines the richness of classic cheesecake with the spiced goodness of a moist carrot cake. Topped with cream cheese frosting and toasted nuts, it’s the perfect dessert for any occasion!

Ingredients

  • For the Carrot Cake Layer:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)
  • For the Cheesecake Layer:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 2 tbsp all-purpose flour
  • For the Topping:
  • 1 cup cream cheese frosting (store-bought or homemade)
  • ¼ cup chopped toasted walnuts or pecans

Instructions

  • Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  • Make the Carrot Cake Layer: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a separate large bowl, mix together sugar, eggs, oil, and vanilla extract. Gradually fold in the dry ingredients until just combined.
  • Stir in grated carrots and nuts (if using).
  • Pour the carrot cake batter into the prepared pan and spread it evenly.
  • Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla and eggs one at a time, beating well after each addition.
  • Add sour cream and flour and mix until smooth.
  • Carefully pour the cheesecake batter over the carrot cake layer, smoothing it out with a spatula.
  • Bake: Bake the cheesecake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. If the top starts to brown too quickly, cover it with aluminum foil.
  • Cool and Chill: Let the cheesecake cool in the pan for 10 minutes, then remove the springform pan’s sides. Refrigerate the cheesecake for at least 4 hours or overnight.
  • Top and Serve: Before serving, spread the cream cheese frosting on top of the chilled cheesecake and sprinkle with toasted walnuts or pecans.

Notes

  • For an extra moist cake, make sure the carrots are finely grated.
  • You can add a bit of orange zest to the carrot cake layer for added flavor.
  • You can prepare the carrot cake layer a day ahead to save time on baking day.

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