Carrot Cake Cheesecake
Carrot cake cheesecake is a showstopping dessert that swirls warmly spiced, nutty carrot cake with a velvety smooth New York-style cheesecake in one decadent treat. The moist, creamy texture and hints of cinnamon, nutmeg, and vanilla make every bite luxuriously indulgent. Impress guests for any special occasion or holiday with this easy, layered dessert.
Ingredients
- For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup chopped pecans or walnuts
- ½ cup crushed pineapple drained
- For the Cheesecake Layer:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with aluminum foil in case of leakage.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt for the carrot cake layer.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil and vanilla; mix well. Stir in grated carrots, crushed pineapple, and chopped nuts.
- Add dry ingredients to the wet mixture, stirring gently until just combined. Pour batter into the prepared pan and spread evenly.
- In another bowl, beat softened cream cheese until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until fully incorporated.
- Carefully pour cheesecake batter over the carrot cake layer. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
- Bake at 350°F for 60–70 minutes or until the center is set and only slightly wobbly. A small surface crack may form. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from the oven and cool on a wire rack for another hour, then transfer to the refrigerator for at least 4 hours or overnight.
- For the frosting, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
- Once fully chilled, spread cream cheese frosting over the top. Decorate with chopped nuts or a dusting of cinnamon if desired. Slice and serve chilled or slightly above room temperature.
Nutrition
Calories: 470kcalCarbohydrates: 42gProtein: 6gFat: 31gSodium: 310mgFiber: 1gSugar: 31g
Tried this recipe?Let us know how it was!