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Carrot Cake Cheesecake Recipe

Heavenly Carrot Cake Cheesecake Recipe for Sweet Indulgence

Indulge in this Carrot Cake Cheesecake Recipe that perfectly combines the flavors of carrot cake and cheesecake for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

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

Ingredients
  

For the Cheesecake Layer

  • 16 oz Cream Cheese softened
  • 1 cup Granulated Sugar adjust to taste
  • 1/4 cup All-Purpose Flour gluten-free flour as substitute
  • 3 large Eggs room temperature
  • 1 tbsp Vanilla Extract pure for best results
  • 1/2 cup Sour Cream Greek yogurt as an alternative

For the Carrot Cake Layer

  • 1/2 cup Canola Oil or other neutral oils
  • 1/2 cup Unsweetened Applesauce reduces fat content
  • 3/4 cup Brown Sugar coconut sugar as alternative
  • 2 cups Carrots finely grated
  • 1 tsp Baking Soda check for freshness
  • 1 tsp Baking Powder check for freshness
  • 1 tbsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg

For the Topping

  • 4 tbsp Butter or margarine as substitute
  • 2 cups Powdered Sugar sifted
  • 1/2 cup Chopped Pecans omit for nut-free version

Instructions
 

Preparation

  • Preheat: Set your oven to 350°F (175°C) and grease a 9-inch springform pan.
  • Prepare the Cheesecake Mixture: In a bowl, combine granulated sugar and flour, then blend with softened cream cheese until smooth. Add eggs one at a time, followed by the vanilla extract and sour cream, mixing until well combined.
  • Make the Carrot Cake Mixture: In another bowl, whisk together your dry ingredients. Blend canola oil and unsweetened applesauce with brown sugars and eggs. Gradually mix in the dry ingredients and finely grated carrots.
  • Assemble Layers: Pour the carrot cake batter into your prepared springform pan. Spoon dollops of the cheesecake mixture on top, then layer the remaining carrot cake batter.
  • Bake: Place in your preheated oven and bake for 60-65 minutes, or until the center barely jiggles.
  • Cool: Let the cheesecake cool on a wire rack for an hour, then refrigerate for at least 6 hours.
  • Prepare the Topping: In a bowl, whip together cream cheese and butter until smooth. Gradually mix in powdered sugar and sour cream. Spread over the cooled cheesecake and top with chopped pecans.
  • Serve: Slice with a sharp knife and enjoy this heavenly dessert!

Notes

For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon.
Keyword Carrot Cake, Cheesecake, dessert, Indulgent, Layered Cake, Spring dessert