Print

Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
Print Recipe

★★★★★

5.2 from 26 reviews

A decadent Carrot Cake Cheesecake combining the moist, spiced layers of classic carrot cake with rich, creamy vanilla cheesecake. This layered dessert is topped with a smooth cream cheese frosting, making it perfect for celebrations or a special treat.

Ingredients

Scale

Cheesecake

  • 16 oz Cream cheese, room temperature
  • 1/2 cup White granulated sugar
  • 1/2 cup Sour cream or Greek yogurt, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature

Carrot Cake

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 cup Canola or vegetable oil
  • 1/2 cup Brown sugar, packed (light or dark)
  • 1/3 cup White granulated sugar
  • 1/2 cup Sour cream or Greek yogurt, room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Grated carrots (about 2 large carrots)
  • 2 Large eggs, room temperature

Cream Cheese Frosting

  • 3/4 cup Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 1 3/4 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions

  1. Prepare the Cheesecake Batter: Preheat the oven to 350℉ and spray a 9-inch springform pan with baking spray. Line the bottom with parchment paper and spray again. Using a mixer, beat the cream cheese and white sugar on high for 2 minutes, scraping the bowl halfway. Add sour cream, heavy cream, and vanilla, mix on medium until smooth. Add the eggs and mix on low speed just until combined. Set aside.
  2. Prepare the Carrot Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Grate the carrots finely. Using a mixer, beat oil, brown sugar, and white sugar on high for 1 minute. Add sour cream, vanilla, grated carrots, and eggs, and mix on medium until combined. Gradually add dry ingredients and mix on low speed until just combined.
  3. Layer the Batter: Spread half of the carrot cake batter evenly on the bottom of the springform pan. Spoon one-third of the cheesecake batter over it. Then add half of the remaining carrot cake batter on top, followed by another third of the cheesecake batter. Top with the remaining carrot cake batter, and finally the remaining cheesecake batter, creating distinct layers without swirling.
  4. Bake: Bake for 45-55 minutes until the center of the cheesecake has a slight jiggle. Remove from oven and place on a cooling rack to cool completely.
  5. Chill: Cover the cooled cheesecake with foil and refrigerate for at least 6 hours or overnight to set properly.
  6. Prepare the Frosting: Sift the powdered sugar into a bowl. Beat butter and cream cheese on high speed for 2 minutes until smooth. Gradually add powdered sugar on low speed until just combined, then add vanilla extract and beat on high speed until creamy.
  7. Frost and Serve: Remove the cheesecake from the pan, peel off the parchment paper, and spread the cream cheese frosting evenly over the top. Serve chilled.

Notes

  • Use room temperature ingredients for smooth batter and frosting.
  • Do not overmix the batter to avoid a dense cake.
  • Ensure oven temperature is accurate for even baking.
  • The cheesecake is best chilled overnight for optimal texture.
  • Grate carrots finely for even distribution and moisture.
  • Use a springform pan to easily release the cake without damaging it.

Nutrition

Keywords: Carrot cake cheesecake, layered carrot cake, cream cheese frosting, dessert, baked cheesecake, spiced carrot cake, homemade cheesecake

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