Description

This Carrot Cake Cheesecake combines the best of two classic desserts: moist, spiced carrot cake layered with a rich and creamy cheesecake. It features a luscious cream cheese batter swirled through moist carrot cake studded with pecans, finished with a smooth cream cheese frosting and topped with chopped pecans for added texture. Perfect for special occasions or an indulgent treat, it requires baking in the oven and chilling overnight to achieve the ideal texture and flavor.

Ingredients

Scale

Cheesecake Batter

16 ounces full-fat brick cream cheese (softened and at room temperature)
3/4 cup granulated sugar
1 1/2 teaspoon all-purpose flour
1/2 cup sour cream
2 teaspoons vanilla bean paste
1/4 teaspoon salt
2 large eggs (at room temperature)

Carrot Cake Batter

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs (at room temperature)
12 tablespoons unsalted butter (melted and slightly cooled)
1 teaspoon vanilla bean paste
1 1/3 cups grated carrots (washed and peeled first)
1/2 cup chopped pecans

Cheesecake Topping

4 ounces full-fat brick cream cheese (softened and at room temperature)
3 tablespoons unsalted butter (at room temperature)
1 1/4 cups powdered sugar (sifted)
1 teaspoon vanilla bean paste
1/4 teaspoon salt
1 tablespoon whole milk (at room temperature)
Pecans (finely chopped, for garnish)

Instructions

Prepare the Oven and Pan: Position one oven rack in the center and another at the lowest rung. Preheat the oven to 350˚F. Evenly spray a 9-inch springform pan with cooking spray and set aside.
Make the Cheesecake Batter: In a stand mixer with paddle attachment or using a hand mixer, beat cream cheese, granulated sugar, and 1 1/2 teaspoons flour on medium-low speed for 2-3 minutes until smooth. Scrape bowl sides, then add sour cream, vanilla bean paste, and salt. Beat on low until incorporated. Add eggs one at a time, beating on low just until combined to avoid overmixing. Gently fold with a rubber spatula to eliminate bubbles. Set aside.
Make the Carrot Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk granulated sugar, eggs, melted butter, and vanilla bean paste vigorously for 1 minute until smooth. Add dry ingredients to wet mixture and combine thoroughly with a rubber spatula. Fold in grated carrots and chopped pecans until evenly mixed.
Assemble the Cheesecake: Pour 12 ounces of carrot cake batter evenly into the prepared springform pan. Carefully pour half of the cheesecake batter over the cake batter, covering as much as possible without swirling. Top with the remaining carrot cake batter, then slowly pour the remaining half of the cheesecake batter over it, ensuring full coverage.
Bake: Place the springform pan on a rimmed baking sheet to catch any leaks. Bake on the center oven rack at 350˚F for 55-65 minutes. Check after 40 minutes to prevent over-browning; cover with foil tent if necessary. Cheesecake is done when edges are set but center still slightly wobbles when shaken gently.
Cool the Cheesecake: Turn off oven, crack oven door 2-3 inches, and leave cheesecake inside for 40 minutes. Remove and cool completely on a wire rack for at least 2 hours. Then refrigerate the cheesecake, still in the pan, for 6-8 hours or preferably overnight for best texture.
Prepare the Cheesecake Topping: Using a stand mixer or hand mixer, beat softened cream cheese and unsalted butter for about 2 minutes until light and fluffy. Gradually add sifted powdered sugar while mixing. Mix in vanilla bean paste and salt, then slowly stream in whole milk. Continue beating for 2 minutes on medium speed until smooth.
Finish and Serve: Remove the springform ring from the cheesecake. Spread the cream cheese frosting evenly on top. Garnish with finely chopped pecans. Slice and serve chilled.

Notes

Bring all dairy ingredients and eggs to room temperature before mixing for best texture.
Do not overmix the cheesecake batter after adding eggs to prevent cracking during baking.
If the cake browns too quickly, tent loosely with foil to avoid burning.
Chilling the cheesecake overnight allows flavors to develop and improves sliceability.
You can substitute walnuts for pecans if preferred.
Use freshly grated carrots for optimal moisture and texture in the cake batter.
This cake is best served chilled but can be brought to room temperature before serving for a softer texture.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake cheesecake, cream cheese frosting, layered carrot cake, cream cheese dessert, pecan carrot cake, baked cheesecake