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Carrot Cake Cheesecake Recipe – Easy Holiday Dessert Recipe

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4.5 from 118 reviews

This Carrot Cake Cheesecake combines the moist, spiced goodness of classic carrot cake with a rich, creamy cheesecake layer, creating a perfect dessert for holidays or any special occasion. With finely shredded carrots, warm spices, and a luscious cream cheese topping, it offers the best of both worlds in one elegant cake.

Ingredients

Scale

For the Carrot Cake Layer:

  • 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)

For the Cheesecake Layer:

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and optionally line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Make carrot cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine all dry ingredients evenly. In a separate large bowl, beat the eggs with granulated sugar, light brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined. Gradually add the dry ingredients into the wet ingredients and stir until just incorporated. Fold in the finely shredded carrots and chopped nuts if using, then pour this batter evenly into your prepared springform pan, smoothing out the top.
  3. Prepare cheesecake layer: Using a clean bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and flour, mixing well to combine. Beat in the vanilla extract, then incorporate the eggs one at a time to maintain a smooth texture. Finally, stir in the sour cream until the mixture is fully blended. Gently pour this cheesecake mixture over the carrot cake layer in the pan, spreading evenly.
  4. Bake the cake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Once baking is complete, turn off the oven, crack the door open, and allow the cake to cool inside for 30 minutes to prevent cracking.
  5. Cool and chill: Remove the cake from the oven and cool it completely on a wire rack at room temperature. Once cooled, chill the cake in the refrigerator for at least 4 hours or preferably overnight to set fully and enhance flavors.
  6. Serve and garnish: Serve the carrot cake cheesecake cold or slightly at room temperature. Optionally, garnish with whipped cream, extra chopped nuts, or a drizzle of cream cheese glaze for an elegant touch.

Notes

  • For best results, shred the carrots finely to ensure they blend well and bake evenly in the cake layer.
  • Use room temperature cream cheese and eggs for the cheesecake layer to avoid lumps and ensure a smooth texture.
  • If you prefer a nut-free version, simply omit the nuts from the carrot cake layer.
  • Allowing the cake to cool gradually in the oven prevents cracking on the cheesecake surface.
  • Chilling overnight enhances the flavor and texture of the cheesecake layer.

Keywords: Carrot cake cheesecake, holiday dessert, layered cheesecake, spiced carrot cake, creamy cheesecake, easy dessert recipe

Find it online: https://islawhite.com/carrot-cake-cheesecake-recipe-easy-holiday-dessert-recipe/