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Carrot Cake Cheesecake

Decadent Carrot Cake Cheesecake: A Sweet Spring Delight

A delicious fusion of creamy cheesecake and spiced carrot cake, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • - Mixing bowls
  • Whisk
  • - Electric mixer

Ingredients
  

For the Carrot Cake Layer

  • 1 can Cooking Spray Prevents sticking when baking.
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Adds sweetness.
  • 1 teaspoon Cinnamon Enhances flavor.
  • 1/2 teaspoon Kosher Salt Balances sweetness.
  • 1 teaspoon Baking Soda Helps cake rise.
  • 1/2 cup Canola Oil Keeps cake moist.
  • 3 large Eggs (beaten) Binds the ingredients.
  • 1 cup Grated Carrots Essential for flavor.
  • 1 cup Raisins Optional for texture.
  • 1 cup Chopped Pecans/Walnuts Provides crunch.

For the Cheesecake Layer

  • 16 oz Cream Cheese (softened) Base for cheesecake.
  • 1/2 cup Granulated Sugar Sweetens cheesecake layer.
  • 1/4 teaspoon Kosher Salt Balances flavors.
  • 2 tablespoons All-Purpose Flour Helps set the cheesecake.
  • 1 teaspoon Pure Vanilla Extract Adds depth of flavor.
  • 1/2 cup Sour Cream Adds creaminess.

For the Frosting

  • 2 cups Powdered Sugar Sweetens frosting.
  • 1/2 cup Butter (softened) Enriches texture.
  • 1 cup Chopped Pecans or Walnuts For garnish.

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) and coat a 9-inch springform pan with cooking spray.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, kosher salt, and baking soda.
  • Add in the canola oil, beaten eggs, grated carrots, raisins, and chopped nuts; mix until well incorporated.
  • Pour half of the carrot cake batter into the springform pan.
  • In a separate bowl, beat the softened cream cheese until smooth; mix in granulated sugar, kosher salt, flour, vanilla extract, sour cream, and eggs until creamy.
  • Layer the cheesecake mixture over the carrot cake batter evenly.
  • Swirl the remaining carrot cake batter on top, creating a marbled effect.
  • Bake for 50-60 minutes or until set; cool for 30 minutes before refrigerating for at least 4 hours.
  • Prepare the frosting by mixing softened butter and powdered sugar until creamy; spread on top of the cheesecake and garnish with nuts.

Notes

Optional: Drizzle with caramel sauce for an indulgent touch.
Keyword Carrot Cake, Carrot Cake Cheesecake, Cheesecake, Easter Dessert, Spring dessert