Carrot Cake Cheesecake: An Incredible Ultimate Recipe

Introduction

This Carrot Cake Cheesecake combines the warm spices and moist texture of classic carrot cake with the creamy richness of cheesecake. It’s a delightful dessert that’s perfect for celebrations or anytime you want an indulgent treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup vegetable oil
• 3 large eggs
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• 1 cup whipped cream
• ¼ cup chopped walnuts or pecans (optional)
• Ground cinnamon, for dusting

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Step 2: In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together vegetable oil, 3 eggs, grated carrots, and crushed pineapple until mixed well. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in chopped nuts if using.
3. Step 3: Pour the carrot cake batter into the prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4: To prepare the cheesecake layer, beat softened cream cheese in a large bowl until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time, beating after each addition. Mix in sour cream until smooth.
5. Step 5: Once the carrot cake layer is fully cooled, pour the cheesecake batter evenly over it in the springform pan.
6. Step 6: Bake the assembled cheesecake for 30-35 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
7. Step 7: Remove the cheesecake from the oven and let it come to room temperature. Refrigerate for at least 2 hours, or preferably overnight, to fully set.
8. Step 8: Before serving, spread whipped cream over the top, sprinkle with chopped nuts if desired, and dust lightly with ground cinnamon.

Tips & Variations

• For extra moisture and flavor, ensure the pineapple is well drained before adding to the batter.
• Use a water bath when baking the cheesecake layer to prevent cracks and promote even baking.
• Swap walnuts for pecans based on your preference or leave out nuts for a nut-free version.
• Top with cream cheese frosting instead of whipped cream for a richer finish.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. If freezing, wrap well in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake actually benefits from resting overnight in the fridge, which enhances the flavors and helps it set perfectly.

How do I prevent the cheesecake from cracking?

Baking the cheesecake at a low temperature and allowing it to cool slowly in the turned-off oven minimizes cracking. Using a water bath can also help maintain moisture and even baking.

Carrot Cake Cheesecake: An Incredible Ultimate Recipe

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5 from 735 reviews

This Carrot Cake Cheesecake combines the moist, spiced flavors of classic carrot cake with a rich and creamy cheesecake layer, topped with whipped cream and nuts. A perfect dessert that blends two favorites into one impressive treat, ideal for special occasions or comforting indulgence.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Carrot Cake Layer:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup vegetable oil
• 3 large eggs
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream

For the Topping:

• 1 cup whipped cream
• ¼ cup chopped walnuts or pecans (optional)
• Ground cinnamon, for dusting

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prepare for baking.
2. Prepare Carrot Cake Batter: In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the vegetable oil, eggs, grated carrots, and crushed pineapple until well blended. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped walnuts or pecans if using.
3. Bake Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Prepare Cheesecake Batter: Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add the sugar and vanilla extract while mixing until well combined. Add the eggs one at a time, beating well after each addition. Finally, mix in the sour cream until the batter is smooth and creamy.
5. Assemble the Cheesecake: Once the carrot cake layer is completely cooled, pour the cheesecake batter evenly over the top of the carrot cake layer within the springform pan.
6. Bake Cheesecake Layer: Bake the assembled cheesecake for 30 to 35 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
7. Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours, preferably overnight, to fully set and develop flavors.
8. Prepare the Topping: Just before serving, spread the whipped cream over the top of the cheesecake and sprinkle with the chopped walnuts or pecans. Finish with a light dusting of ground cinnamon for added aroma and decoration.

Notes

• Ensure the carrot cake layer is completely cooled before adding the cheesecake batter to prevent mixing layers.
• Using full-fat cream cheese and sour cream is recommended for the best texture and flavor.
• For an even richer topping, consider using freshly whipped heavy cream.
• The cheesecake can be stored in the refrigerator for up to 3 days.
• Optional nuts can be omitted for a nut-free version.

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