Description
This Carrot Cake Cheesecake combines the moist, spiced goodness of a classic carrot cake with a creamy, rich cheesecake layer to create an irresistible holiday dessert. Perfect for special occasions, this dessert features warm cinnamon and nutmeg flavors, tender shredded carrots, and a luscious cheesecake topping, all baked together to achieve a harmonious, indulgent treat.
Ingredients
Scale
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 the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and, for easier removal, optionally line the bottom with parchment paper.
- Prepare Carrot Cake Layer: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs with both sugars, vegetable oil, and vanilla extract until fully combined. Gradually stir the dry ingredients into the wet mixture, then fold in the shredded carrots and optional chopped nuts. Pour this batter into the prepared pan and smooth the surface evenly.
- Make Cheesecake Layer: In a clean mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and flour, mixing well to combine. Beat in vanilla extract followed by the eggs one at a time, ensuring each is well incorporated. Finally, stir in the sour cream until the mixture is smooth. Gently pour this cheesecake batter over the carrot cake layer in the pan, spreading it evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 50–60 minutes, or until the center of the cheesecake layer is just set but still has a slight jiggle. Once done, turn off the oven, crack the door open, and let the cake cool inside for 30 minutes to prevent cracking.
- Cool and Chill: Remove the cake from the oven and allow it to cool completely at room temperature. Afterward, refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: Serve the carrot cake cheesecake chilled or at slightly room temperature. For an elegant touch, garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze according to your preference.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- Using parchment paper at the bottom of the springform pan helps with easy removal without damage.
- Chilling the cake overnight enhances flavor and texture, making slicing cleaner.
- Feel free to omit nuts if you prefer a nut-free version.
- The slight jiggle in the cheesecake center indicates it is perfectly baked; it will set as it cools.
- For an extra tangy cheesecake, increase sour cream to 1/3 cup (80ml).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: carrot cake, cheesecake, holiday dessert, spiced cake, creamy cheesecake layer, easy layered dessert
