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Carrot Cake Cheesecake

Carrot Cake Cheesecake - A Rich, Creamy Delight You’ll Love

The Carrot Cake Cheesecake combines spiced carrot cake and creamy cheesecake for a delicious dessert everyone will love.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 ounces Cream Cheese use full-fat for best results
  • 3/4 cup Granulated Sugar substituting with coconut sugar can alter the flavor slightly
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Heavy Cream can replace with coconut cream for a dairy-free option
  • 1 teaspoon Vanilla Extract use pure vanilla for superior taste
  • 3 large Eggs room temperature eggs work best for mixing
For the Carrot Cake Layer
  • 2 cups All-Purpose Flour use gluten-free flour for a gluten-free version
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 3/4 cup Canola or Vegetable Oil
  • 1/2 cup Brown Sugar
  • 2 cups Grated Carrots the star ingredient
For the Cream Cheese Frosting
  • 1/2 cup Unsalted Butter base for the cream cheese frosting
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • hand mixer
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and coat a 9-inch springform pan with baking spray and parchment paper.
  2. In a large mixing bowl, beat cream cheese and granulated sugar for 2 minutes until smooth and creamy. Add sour cream, heavy cream, and vanilla extract, mixing until velvety. Incorporate eggs one at a time.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat oil, brown sugar, and granulated sugar until smooth. Mix in sour cream, vanilla extract, grated carrots, and eggs before combining with dry ingredients.
  4. Spread half of the carrot cake batter in the prepared pan, then dollop one-third of the cheesecake batter on top. Repeat layering until both batters are used, finishing with cheesecake on top.
  5. Bake for 45-55 minutes until edges are set but the center jiggles slightly.
  6. Let cool in the pan for at least 30 minutes, then refrigerate for 6 hours or overnight.
  7. Beat together butter and cream cheese for 2 minutes, then gradually add powdered sugar and vanilla extract until smooth.
  8. Frost the chilled cheesecake and garnish as desired.
  9. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 32gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smoother batter. Cool completely before refrigerating for the best texture.

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