Carrot Cake Cheesecake: An Incredible Ultimate Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
