Print

Carrot Cake Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Carrot Cake Cheesecake combines the best of two classic desserts into one indulgent treat. A moist carrot cake layer is topped with a smooth, creamy cheesecake layer, baked together to perfection. Flavored with warm spices like cinnamon and nutmeg, and optionally studded with crunchy nuts, this dessert is perfect for celebrations or a special treat.

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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and optionally line the bottom with parchment paper for easier removal.
  2. Make the Carrot Cake Layer: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs with granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Stir the dry ingredients into the wet ingredients until just combined, then gently fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared springform pan and smooth the surface evenly.
  3. Prepare the Cheesecake Layer: Using a clean bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and flour, mixing well to combine. Beat in vanilla extract, then add eggs one at a time, fully incorporating each before adding the next. Finally, stir in the sour cream until the mixture is smooth and uniform. Carefully pour this cheesecake batter over the carrot cake layer in the pan.
  4. Bake the Cake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when the center is mostly set but still has a slight jiggle. Once baking is complete, turn off the oven and prop the door open slightly. Leave the cake inside to cool for about 30 minutes to prevent cracking.
  5. Cool and Chill: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to fully set and enhance the flavors.
  6. Serve: Remove the cheesecake from the springform pan and serve chilled or at slightly room temperature. For an elegant touch, garnish with whipped cream, additional chopped nuts, or a drizzle of cream cheese glaze if desired.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter free of lumps.
  • If you want a nut-free version, simply omit the walnuts or pecans from the carrot cake layer.
  • Use finely shredded carrots for a better texture and even baking in the carrot cake layer.
  • To avoid cracking, do not overbake the cheesecake; the center should still jiggle slightly when done.
  • Letting the cake cool slowly in the oven helps prevent cracks on the cheesecake surface.
  • This cheesecake can be made a day ahead and stored in the refrigerator, enhancing the flavors.

Keywords: carrot cake cheesecake, carrot cake, cheesecake dessert, baked cheesecake, layered cake, cream cheese dessert, springform pan cake

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