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Carrot Cake Cheesecake Recipe

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4.3 from 71 reviews

This Carrot Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the warm spices and moistness of traditional carrot cake. Layered beautifully and topped with a luscious cream cheese frosting and optional pecans, it’s a delightful dessert perfect for celebrations or any special occasion.

  • Total Time: 7 hours 35 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Cheesecake Mixture

  • 2 (8 oz) packages cream cheese, softened (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Carrot Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely grated carrots

Topping

  • 2 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
  2. Make Cheesecake Mixture: In a mixing bowl, whisk together sugar and 1 1/2 teaspoons of flour until well combined. Add softened cream cheese and blend on low speed with an electric hand mixer until smooth. Incorporate eggs one at a time, blending just until combined after each; add vanilla with the second egg. Blend in sour cream. Tap the bowl forcefully against the countertop about 30 times to release air bubbles. Set mixture aside.
  3. Prepare Dry Ingredients for Carrot Cake: Rinse beaters. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
  4. Mix Wet Ingredients and Combine: In a large bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Blend on low speed for about 1 minute with electric hand mixer. Gradually add dry ingredients to wet while mixing on low until blended. Fold in grated carrots evenly. Tap bowl against counter 3 times to release large air pockets.
  5. Assemble Layers: Pour 1 1/2 cups of carrot cake batter into the greased springform pan and spread evenly. Spoon about 1/3 of the cheesecake mixture in dollops over this layer without spreading. Next, layer the remaining carrot cake batter over the cheese mixture. Drizzle the remaining cheesecake mixture over the top carefully to cover.
  6. Bake the Cake: Place in preheated oven and bake for 60 to 65 minutes. At 40 minutes, tent the top loosely with aluminum foil to prevent over-browning, ensuring foil doesn’t touch cheesecake. Cake is done when the center jiggles slightly.
  7. Cool and Chill: Remove from oven and cool on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
  8. Prepare Topping: Using an electric hand mixer, whip together cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract; mix until pale and fluffy, about 5 minutes.
  9. Top and Chill: Spread the topping evenly over the chilled cheesecake. Place in the freezer for 20 to 30 minutes. Sprinkle chopped pecans around the edges as desired.
  10. Serve and Store: Remove the ring from the springform pan and slice the cheesecake. Store leftovers in an airtight container in the refrigerator.

Notes

  • Do not overmix the batter to keep it light and fluffy.
  • Tenting the cake with foil prevents over-browning but avoid contact with the cheesecake to prevent sticking.
  • For a nut-free version, omit the pecans from the topping.
  • Chilling the cheesecake overnight enhances flavors and texture.
  • If you prefer a sweeter topping, adjust powdered sugar to taste.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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