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Carrot Cake Cheesecake

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This decadent Carrot Cake Cheesecake is the ultimate fusion dessert, combining moist spiced carrot cake and rich, creamy cheesecake in every bite. Perfect for holidays, birthdays, or any special occasion, this layered masterpiece is a showstopper! Keywords: carrot cake cheesecake, carrot cake with cheesecake layer, Easter carrot cake, best carrot cheesecake recipe.

Ingredients

  • For the Carrot Cake Layer:
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup chopped walnuts or pecans (optional)
  • For the Cheesecake Layer:
  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • For the Frosting (optional):
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. Make the carrot cake batter: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large bowl, beat eggs, sugars, oil, and vanilla until combined. Stir in dry ingredients, then fold in grated carrots, pineapple, and nuts.
  3. Make the cheesecake batter: In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until fully incorporated.
  4. Layer the batters: Pour half the carrot cake batter into the pan, then carefully spread the cheesecake batter over it. Top with the remaining carrot cake batter.
  5. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the cheesecake is set. Cover with foil if browning too quickly.
  6. Cool completely in the pan, then refrigerate at least 4 hours or overnight.
  7. Optional frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Spread over chilled cake before serving.

Notes

  • Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
  • This cake tastes best chilled overnight for the flavors to meld.
  • You can omit nuts for a nut-free version.
  • Can be made 1–2 days in advance and stored in the fridge.

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