Description

This Carrot Cake Cheesecake is the perfect blend of two classic desserts: the comforting spiced carrot cake and the rich, creamy cheesecake, topped with a luscious cream cheese frosting.

Ingredients

For the Carrot Cake Layer:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 cups finely grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

For the Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the carrot cake layer: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat together the eggs, sugar, and oil until smooth and well combined. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots, pineapple, and walnuts (if using).
Pour the carrot cake batter into the prepared springform pan and spread it evenly.
Prepare the cheesecake layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the cheesecake mixture over the carrot cake layer in the pan.
Tap the pan on the counter to remove any air bubbles, then bake for 50-55 minutes, or until the cheesecake is set and slightly golden on the edges. The center should still be a little jiggly.
Allow the cake to cool in the pan for about 10 minutes before transferring to the refrigerator to chill for at least 4 hours or overnight.
Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy.
Once the cheesecake has cooled completely, spread the cream cheese frosting evenly on top. Garnish with extra chopped walnuts if desired.
Slice and serve chilled.

Notes

If you want to try a twist on this recipe, consider adding raisins or currants to the carrot cake layer for extra sweetness and chewiness.

For a vegan version, substitute flax eggs for the regular eggs and use dairy-free cream cheese and butter.

For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.

If you’re short on time, store-bought cream cheese frosting can be used in place of homemade frosting.

Leftovers can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 320mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg