Introduction

This Carrot Cake Cheesecake combines the best of both worlds: moist, spiced carrot cake paired with a rich, creamy cheesecake layer. It’s an impressive yet easy dessert perfect for the holidays or any special occasion.

Ingredients

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)
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar (for cheesecake layer)
2 tbsp all-purpose flour (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
2 large eggs (for cheesecake layer)
1/4 cup (60ml) sour cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper for easier removal.
Step 2: Prepare the carrot cake layer by whisking together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
Step 3: Stir the dry ingredients into the wet mixture until just combined. Fold in the shredded carrots and nuts if using. Pour this batter into the prepared pan and smooth the top evenly.
Step 4: For the cheesecake layer, beat the softened cream cheese in a clean bowl until smooth. Add the granulated sugar and flour, mixing well. Beat in vanilla, then add eggs one at a time, mixing after each addition. Finally, stir in the sour cream until fully incorporated.
Step 5: Gently pour the cheesecake mixture over the carrot cake layer, spreading evenly.
Step 6: Bake for 50 to 60 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes.
Step 7: Remove the cake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Step 8: Serve chilled or slightly warmed. Garnish with whipped cream, chopped nuts, or a cream cheese glaze if desired.

Tips & Variations

For a nut-free version, simply omit the walnuts or pecans without affecting the flavor.
Use freshly grated carrots to maintain moisture and texture in the cake layer.
To add a festive touch, sprinkle with cinnamon or decorate with candied carrot slices before serving.
If you prefer a denser cheesecake, reduce the sour cream to 2 tablespoons.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat slices slightly at room temperature before serving if preferred, but it is best enjoyed chilled. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s perfect to make a day ahead. Refrigerating overnight allows the flavors to meld and ensures the cheesecake sets properly.

What do I do if my cheesecake cracks?

Cracking can occur if the cheesecake is overbaked or cooled too quickly. To prevent this, bake at a lower temperature and cool gradually with the oven door slightly open. If cracks happen, garnish with whipped cream or glaze to conceal them.