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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake
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A delightful fusion of two classic desserts, this Carrot Cake Cheesecake features a spiced carrot cake base topped with a creamy cheesecake layer and finished with a tangy cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. For the carrot cake base, in a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in grated carrots and chopped nuts (if using).
  5. Pour the batter into the prepared springform pan and spread evenly.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
  7. Reduce oven temperature to 325°F (160°C).
  8. For the cheesecake layer, in a large bowl, beat softened cream cheese and granulated sugar until smooth.
  9. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.
  10. Pour the cheesecake mixture over the cooled carrot cake base in the springform pan.
  11. Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
  12. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  13. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  14. For the cream cheese frosting, in a medium bowl, beat softened butter and cream cheese until smooth and creamy.
  15. Gradually beat in powdered sugar until smooth. Stir in vanilla extract and milk or cream until desired consistency is reached.
  16. Once the cheesecake is chilled, carefully remove it from the springform pan.
  17. Spread the cream cheese frosting evenly over the top of the cheesecake.
  18. Serve chilled and enjoy!

Notes

  • Ensure all ingredients are at room temperature for best results, especially the cream cheese and butter for the frosting.
  • Do not overmix the cheesecake batter, as this can lead to cracks.
  • Chilling the cheesecake thoroughly is crucial for proper setting and easy slicing.
  • For an extra touch, garnish with additional chopped nuts or grated carrots.

Nutrition

Find it online: https://kitchenvan.com/carrot-cake-cheesecake/