Description
Carrot Cake Cheesecake combines the moist, spiced flavors of classic carrot cake with a rich, creamy cheesecake layer for a dessert that offers the best of both worlds. This delicious layered cake features a tender carrot cake base and topping, a luscious cream cheese filling, and a smooth cream cheese frosting with an optional crunch of chopped pecans.
Ingredients
Scale
Cheesecake Mixture
- 2 8 oz pkgs. 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
- Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- Make the Cheesecake Mixture: In a mixing bowl, whisk together 2/3 cup sugar and 1 1/2 teaspoons flour until well combined. Add softened cream cheese and blend with an electric hand mixer on low speed until smooth. Mix in the eggs one at a time, blending just until combined after each addition; add vanilla extract with the second egg. Blend in 1/2 cup sour cream. Tap the bowl forcefully against the countertop about 30 times to release air bubbles. Set aside.
- Prepare Dry Ingredients for Carrot Cake: Clean the beaters and in another mixing bowl, whisk together 1 1/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
- Make the Carrot Cake Mixture: In a large bowl, combine canola oil, unsweetened applesauce, granulated sugar, light-brown sugar, eggs, and vanilla extract. Using the hand mixer on low speed, blend for about 1 minute. With mixer running, gradually add dry ingredients and mix until well blended. Stir in finely grated carrots. Tap the bowl against the counter about 3 times to release air pockets.
- Assemble the Layers: Pour 1 1/2 cups of carrot cake batter into the springform pan and spread evenly. Spoon about 1/3 of the cheesecake mixture by spoonfuls over the carrot cake layer without spreading or swirling. Next, spoon the remaining carrot cake mixture over the cream cheese layer. Drizzle the remaining cheesecake mixture over the top, slowly covering all carrot cake batter.
- Bake the Cake: Bake in the preheated oven for 60 to 65 minutes, until the center jiggles slightly. At 40 minutes, tent the cake with foil to prevent excessive browning, ensuring foil does not touch cheesecake to avoid sticking.
- 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.
- Prepare the Topping: Using an electric hand mixer, whip softened cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract; mix until pale and fluffy, about 5 minutes.
- Top and Chill Cheesecake: Spread the topping evenly over the chilled cheesecake. Chill in the freezer for 20 to 30 minutes. Sprinkle chopped pecans around the edges if desired.
- Serve and Store: Remove the springform pan ring and cut the cheesecake into slices. Store leftovers in an airtight container in the refrigerator.
Notes
- Ensure cream cheese is softened but not melted for a smooth cheesecake texture.
- Tapping the bowl helps remove air bubbles for a dense, creamy cheesecake layer.
- Tenting with foil prevents over-browning while allowing the cake to bake fully.
- Chilling overnight improves flavor and texture, making slicing easier.
- Chopped pecans add a nice crunch but can be omitted for nut-free preference.
- Use a springform pan for easy removal of the layers without damage.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
