Description
Carrot Cake Cheesecake is a decadent fusion of two classic desserts, featuring layers of moist, spiced carrot cake and rich, creamy cheesecake, all wrapped in a luscious cream cheese frosting. This show-stopping dessert is perfect for holidays, birthdays, or any special occasion.
Ingredients
Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Carrot Cake Layers:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ cup vegetable oil
- ¼ cup melted butter
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 16 oz (2 packages) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
Prepare the Cheesecake Layer:
- Preheat oven to 325°F (165°C). Line a springform pan with parchment paper.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
- Add eggs one at a time, mixing gently after each addition.
- Pour batter into the pan and bake for 35 minutes, until the center is just set.
- Cool to room temperature, then refrigerate for at least 4 hours.
Prepare the Carrot Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix in vegetable oil and melted butter. Add eggs one at a time, then stir in vanilla.
- Fold in grated carrots and nuts (if using).
- Divide batter between pans and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the Cake:
- Place one carrot cake layer on a serving plate and spread a thin layer of frosting.
- Gently place the chilled cheesecake on top, then frost the cheesecake layer.
- Add the second carrot cake layer and frost the entire cake.
- Refrigerate for at least 2 hours before serving.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Add ½ cup of drained crushed pineapple for extra moisture.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
