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Carrot Cake Cheesecake

Heavenly Carrot Cake Cheesecake for Every Celebration

This Carrot Cake Cheesecake combines spiced carrot cake with rich cheesecake, making it perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups all-purpose flour Consider swapping for gluten-free flour.
  • 2 teaspoons baking powder Ensure it's fresh for the best rise.
  • 1 teaspoon baking soda Ensure it's fresh for the best rise.
  • 1 teaspoon salt Enhances flavor profile.
  • 2 teaspoons ground cinnamon Infuses warm spice flavors.
  • 1 teaspoon ground nutmeg Complements cinnamon.
  • 4 large eggs Use room temperature eggs for better results.
  • 1 cup granulated sugar Coconut sugar can be a substitute.
  • 1 cup light brown sugar Adds depth and moisture.
  • 1 cup vegetable oil Melted coconut oil can be an interesting twist.
  • 2 teaspoons vanilla extract Opt for pure vanilla.
  • 2 cups finely shredded carrots Freshly shredded is recommended.
  • 1 cup chopped walnuts or pecans Optional; omit for nut-free.
For the Cheesecake Layer
  • 16 ounces cream cheese Ensure it’s softened.
  • 1 cup sour cream Contributes creaminess.
  • 3/4 cup granulated sugar Adjust to taste.
  • 1/4 cup all-purpose flour Stabilizes the cheesecake layer.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lightly greasing it.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla until smooth. Fold in the dry mixture and then the carrots and nuts.
  4. In another bowl, beat cream cheese until creamy. Gradually add sugar and flour, then mix in eggs, sour cream, and vanilla.
  5. Pour the cheesecake batter over the carrot cake layer in the pan and smooth it down.
  6. Bake for 50 to 60 minutes, until edges are set and center jiggles. Allow to cool in the oven with the door cracked for 30 minutes.
  7. Transfer to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  8. Serve chilled or at room temperature, optionally garnishing with whipped cream, nuts, or a cream cheese glaze.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 12gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 450IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the cheesecake batter to prevent cracks.

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