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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

5.3 from 11 reviews

This Carrot Cake Cheesecake is a decadent dessert that combines the moist, spiced layers of classic carrot cake with smooth, creamy cheesecake. Featuring layers of carrot cake batter and cream cheese mixture baked to perfection and topped with a luscious cream cheese frosting and optional pecans, this dessert is perfect for celebrations or indulgent treats.

Ingredients

Scale

Cheesecake Mixture

  • 2 8 oz pkgs. 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. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan thoroughly with butter and set it aside to prepare for the batter.
  2. Make Cheesecake Mixture: In a mixing bowl, whisk together 2/3 cup sugar and 1 1/2 teaspoons flour until evenly combined. Add the softened cream cheese and blend on low speed with an electric mixer until smooth. Incorporate eggs one at a time, mixing just until combined after each, adding vanilla extract with the second egg. Blend in the sour cream and tap the bowl against the counter about 30 times to release air bubbles. Set aside.
  3. Prepare Dry Ingredients for Carrot Cake: Clean the beaters, then in a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds to ensure thorough mixing.
  4. Combine Wet Ingredients for Carrot Cake: In a large bowl, combine canola oil, unsweetened applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix on low with an electric mixer for about 1 minute until well blended.
  5. Mix Carrot Cake Batter: Gradually add the dry ingredients to the wet mixture while mixing on low speed until fully combined. Fold in finely grated carrots, then tap the bowl against the counter 3 times to release large air pockets.
  6. Assemble the Cake Layers: Spread 1 1/2 cups of the carrot cake batter into the prepared springform pan in an even layer. Spoon about one-third of the cheesecake mixture in dollops over the carrot cake layer without spreading or swirling. Next, spoon the remaining carrot cake batter over the cream cheese layer evenly. Drizzle the remaining cheesecake mixture slowly over the top ensuring it covers all carrot cake batter layers.
  7. Bake: Bake the layered cake at 350°F for 60 to 65 minutes. At 40 minutes, tent the cake with aluminum foil to prevent over-browning but avoid contact with the cheesecake. The cake is done when the center jiggles slightly but is mostly set.
  8. Cool and Chill: Remove from oven and cool on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight to set completely.
  9. Prepare Topping: In a mixing bowl, beat cream cheese and butter on medium speed until smooth. Add powdered sugar, sour cream, and vanilla extract. Beat for about 5 minutes until mixture is pale and fluffy.
  10. Apply Topping and Chill: Spread the topping evenly over the chilled cake. Place the cake in the freezer for 20 to 30 minutes to firm up the frosting. Optional: Sprinkle chopped pecans around the edge.
  11. Serve and Store: Carefully remove the springform pan ring, slice the cheesecake into portions, and serve. Store leftover cheesecake in an airtight container refrigerated.

Notes

  • Be sure the cream cheese is softened but not melted for the best cheesecake texture.
  • Tapping the batter bowl helps reduce air bubbles for a smoother cake.
  • Tent with foil during baking to avoid over-browning the top while allowing the cheesecake to set.
  • Finely grate your carrots for a more uniform texture and better integration into the batter.
  • Chilling the cake overnight improves firmness and flavor blending.
  • The optional pecan topping adds a nice crunch and flavor contrast but can be omitted for nut-free versions.

Nutrition

Keywords: Carrot Cake Cheesecake, Carrot Cake, Cheesecake, Layered Cake, Cream Cheese Dessert

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