Description
This Carrot Cake Cheesecake combines the moist spiced carrot cake with a rich and creamy cheesecake layer for the best of both dessert worlds. Featuring layers of carrot cake and cream cheese filling, topped with a smooth cream cheese frosting and optional chopped pecans, this indulgent cake is perfect for any special occasion or dessert craving.
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- Make Cheesecake Mixture: In a mixing bowl, whisk together sugar and 1 1/2 teaspoons of flour until well combined. Add softened cream cheese and blend with an electric hand mixer on low speed until smooth. Mix in eggs one at a time, blending just until combined after each; add vanilla with the second egg. Blend in sour cream last. Tap the bowl firmly on the countertop about 30 times to release air bubbles. Set aside.
- Make Carrot Cake Mixture: Clean the beaters after use. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds. In a separate large bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Blend on low speed for about 1 minute. Gradually add dry ingredients to wet ingredients while mixer runs on low speed until combined. Stir in grated carrots until evenly distributed. Tap bowl on counter about 3 times to release air pockets.
- Assemble Layers: Pour 1 1/2 cups of carrot cake mixture into prepared pan, spreading evenly. Spoon about 1/3 of the cheesecake mixture in spoonfuls over carrot cake layer without spreading or swirling. Spoon remaining carrot cake mixture over cheesecake layer evenly. Finally, drizzle remaining cheesecake mixture over top layer to cover completely.
- Bake: Bake in preheated oven for 60 to 65 minutes, or until the center jiggles slightly. At 40-minute mark, tent loosely with aluminum foil to prevent overbrowning, ensuring foil doesn’t touch cheesecake. Remove from oven when done.
- Cool and Chill: Cool cake on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight for best results.
- Prepare Topping: Using a mixer, whip cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract, mixing until pale and fluffy (about 5 minutes).
- Frost and Garnish: Spread topping evenly over chilled cheesecake. Chill cake in freezer for 20 to 30 minutes. Sprinkle chopped pecans around edges if desired.
- Serve and Store: Remove springform ring, slice cheesecake, and store leftovers in an airtight container in the refrigerator.
Notes
- To prevent cracking, avoid overmixing the cheesecake batter and tap the bowls to release air bubbles as instructed.
- If you don’t have a springform pan, you can use a regular cake pan, but removal might be more difficult.
- Allow the cheesecake to chill thoroughly for at least 6 hours or overnight to set properly and develop flavor.
- The topping can be prepared in advance and stored in the refrigerator until ready to use.
- For a nut-free version, simply omit the chopped pecans from the topping.
- Use room temperature ingredients for easier mixing and smoother batter.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
