Description
This Carrot Cake Cheesecake combines a spiced, moist carrot cake base with a smooth, creamy vanilla cheesecake layer. Perfect for holidays or special occasions, this dessert offers the best of both classic treats in one stunning and indulgent cake that is moist, rich, and irresistibly flavorful.
Ingredients
Carrot Cake Layer
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Cheesecake Layer
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper to prevent sticking.
- Make the Carrot Cake Layer: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs with granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined. Gradually stir in the dry ingredients, then fold in the shredded carrots and nuts if using. Pour this batter into the prepared pan and smooth out the surface evenly.
- Prepare the Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and flour, mixing well to combine. Add the vanilla extract, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until the cheesecake batter is smooth and uniform.
- Assemble and Bake: Carefully pour the cheesecake batter over the carrot cake layer in the springform pan, spreading gently to cover the surface. Bake in the preheated oven for 50 to 60 minutes, until the center is just set but still has a slight jiggle to it.
- Cool in Oven: Once baking is complete, turn off the oven and crack the door open. Let the cake cool inside the oven for 30 minutes to prevent cracking and allow gradual cooling.
- Cool Fully and Chill: Remove the cake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and chill the cheesecake.
- Serve: Serve the cake chilled or slightly warmed to room temperature. Garnish with whipped cream, chopped nuts, or a cream cheese glaze if desired for added indulgence.
Notes
- Do not overmix the cheesecake batter to avoid cracks forming on the surface.
- Ensure cream cheese is fully softened before mixing for a silky smooth texture.
- This cake can be made 1 to 2 days in advance and stored covered in the refrigerator.
- Optional additions to the carrot cake layer include raisins or crushed pineapple for extra moisture and flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
