Description
Indulge in the rich fusion of flavors with this Carrot Cake Cheesecake recipe, combining moist carrot cake layers with creamy cheesecake filling, topped with a fluffy cream cheese frosting and optional chopped pecans for added crunch. Perfect for dessert lovers who want the best of both worlds in one decadent treat.
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 cream cheese and blend with an electric hand mixer on low speed until smooth. Mix in eggs one at a time, adding vanilla with the second egg, and blend just until combined. Blend in sour cream. Tap the bowl forcefully against the countertop about 30 times to release any air bubbles. Set aside.
- Prepare Carrot Cake Dry Ingredients: Clean the beaters by rinsing them. In another mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
- Prepare Carrot Cake Wet Ingredients: In a large mixing bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Using an electric hand mixer on low speed, blend for about 1 minute.
- Combine Wet and Dry Ingredients: While mixer runs on low speed, gradually add dry ingredients to wet ingredients and mix until well blended. Add shredded carrots and mix until evenly distributed. Tap bowl forcefully on counter about 3 times to release air pockets.
- Assemble Cheesecake Layers: Pour 1 1/2 cups carrot cake mixture into the springform pan and spread evenly. Spoon about one-third of the cheesecake mixture by spoonfuls over the carrot cake without spreading. Next, spoon remaining carrot cake mixture over cream cheese layer, then drizzle remaining cheesecake mixture over carrot cake layer to cover completely.
- Bake: Bake in preheated oven for 65 minutes or until the center jiggles slightly. At 40 minutes, tent the cake with aluminum foil to prevent excessive browning, ensuring foil does not touch cheesecake layer.
- Cool and Chill: Remove cake from oven and cool on wire rack for 1 hour. Cover with foil and chill in refrigerator for at least 6 hours or overnight.
- Prepare Topping: In a bowl, whip cream cheese and butter until smooth with an electric hand mixer. Add powdered sugar, sour cream, and vanilla and mix until pale and fluffy (about 5 minutes).
- Top and Freeze: Spread topping evenly over cheesecake. Chill in freezer for 20 to 30 minutes. Sprinkle chopped pecans around edges if desired.
- Serve and Store: Remove springform ring, slice cheesecake, and store in an airtight container in refrigerator.
Notes
- Be careful not to overmix the cheesecake and carrot cake batters to keep a tender crumb.
- Tenting with foil at 40 minutes prevents the top from over-browning while allowing the center to set perfectly.
- You can substitute walnuts for pecans or omit nuts for a nut-free version.
- Allow full chilling time for best texture and ease of slicing.
- If you don’t have a springform pan, use a regular 9-inch cake pan but line with parchment paper for easier removal.
- Using room temperature ingredients improves mixing and results in a smoother cheesecake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
