Carrot Cake Cheesecake
A delightful twist on classic dessert, combining the warm spices of carrot cake with the creamy decadence of cheesecake, making it perfect for gatherings and holiday celebrations.
Ingredients
For the Carrot Cake Layer
- 1 cup 1 cup (125g) all-purpose flour
- 1/2 tsp 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 tsp 1 tsp ground cinnamon
- 1/4 tsp 1/4 tsp ground nutmeg
- 2 large 2 large eggs
- 1/2 cup 1/2 cup (100g) granulated sugar
- 1/2 cup 1/2 cup (100g) light brown sugar
- 1/2 cup 1/2 cup (120ml) vegetable oil
- 1 tsp 1 tsp vanilla extract
- 1 1/2 cups 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup 1/2 cup (60g) chopped walnuts or pecans (optional) Can be substituted with oats or omitted.
For the Cheesecake Layer
- 16 oz 16 oz (450g) cream cheese, softened Ensure cream cheese is at room temperature.
- 1/2 cup 1/2 cup (100g) granulated sugar
- 2 tbsp 2 tbsp all-purpose flour
- 1 tsp 1 tsp vanilla extract
- 2 large 2 large eggs
- 1/4 cup 1/4 cup (60ml) sour cream
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
- Make the carrot cake layer: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs along with both sugars, vegetable oil, and vanilla until well combined. Stir in the flour mixture, then fold in the finely shredded carrots and nuts if you’re using them.
- Pour this batter into the prepared pan, smoothing out the top.
- Prepare the cheesecake layer: In a clean mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and flour, mixing well.
- Beat in the vanilla extract, then add the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in the sour cream until it's well mixed.
- Gently pour this creamy mixture over the carrot cake layer.
- Bake for 50–60 minutes, until the center is just set but has a slight jiggle.
- After baking, turn off the oven and crack the door open, letting the cake cool inside for 30 minutes.
- Allow the cake to cool completely at room temperature. Afterward, chill it in the fridge for at least 4 hours or overnight for the best texture.
- Serve cold or slightly at room temperature and garnish as desired.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to a week. For longer storage, you can slice and freeze, properly wrapped.