Description
This decadent Carrot Cake Cheesecake combines the moist, spiced layers of classic carrot cake with a rich, creamy cheesecake topping. Finished with a luscious cream cheese frosting, this dessert offers a delightful blend of textures and flavors, perfect for special occasions or indulgent treats.
Ingredients
Scale
Carrot Cake Layer
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
- Prepare the Carrot Cake Layer: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
- Combine Sugars and Oil: In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined for a smooth base.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to create a smooth batter. Mix in vanilla extract for flavor.
- Incorporate Carrots and Nuts: Fold in the finely grated carrots and chopped walnuts or pecans if using, ensuring even distribution without overmixing.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pan on a wire rack.
- Prepare the Cheesecake Layer: Lower the oven temperature to 325°F (165°C). In a large bowl, beat softened cream cheese until smooth to avoid lumps.
- Add Sugar and Vanilla: Add 1 cup granulated sugar and 1 teaspoon vanilla extract, beating until well combined.
- Incorporate Eggs: Add eggs one at a time, mixing well after each to create a creamy batter.
- Add Sour Cream: Mix in ½ cup sour cream until the batter is smooth and creamy, enhancing moisture.
- Pour Cheesecake Batter: Gently pour the cheesecake batter over the cooled carrot cake layer in the springform pan and smooth the top with a spatula.
- Remove Air Bubbles and Bake: Tap the pan lightly to release air bubbles. Bake for 50-60 minutes until the center is just set and edges are lightly browned.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking. Then cool to room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter in a medium bowl until creamy and smooth.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar, beating continuously until smooth, then mix in vanilla extract.
- Adjust Frosting Consistency: Add heavy cream or milk 1 tablespoon at a time to reach your desired creamy spreading consistency.
- Assemble the Cake: Remove the sides of the springform pan once the cheesecake is fully chilled. Transfer to a serving platter.
- Frost and Garnish: Spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with extra chopped nuts or grated carrots as desired.
- Serve: Slice the cake and serve chilled to enjoy the perfect balance of creamy cheesecake and spiced carrot cake.
Notes
- For best results, ensure the cream cheese and butter are softened to room temperature to avoid lumps in frosting.
- Using a water bath while baking the cheesecake layer can help prevent cracking, though it’s optional for this recipe.
- Let the cheesecake chill overnight for optimal texture and flavor melding.
- Optional nuts can be omitted for nut-free version or substituted with pecans if preferred.
- Grated carrots should be finely shredded to blend smoothly into the cake batter.
