Description
Carrot Cake Cheesecake is the ultimate dessert mashup — moist, spiced carrot cake layered with creamy, rich cheesecake and topped with luscious cream cheese frosting. A show-stopping treat perfect for holidays and special occasions.
Ingredients
- For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped pecans or walnuts (optional)
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the carrot cake batter: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk sugar, oil, eggs, and vanilla. Combine wet and dry ingredients, then fold in carrots, pineapple, and nuts.
- Make the cheesecake batter: In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing on low speed until combined.
- Assemble: Spread half the carrot cake batter into the pan. Gently pour cheesecake batter over it. Spoon remaining carrot cake batter on top in small dollops and gently swirl with a knife for a marbled look.
- Bake for 55–65 minutes, or until the center is set and slightly jiggles when shaken. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- Spread frosting evenly over the chilled cheesecake. Garnish with chopped nuts or shredded carrots if desired. Slice and serve.
Notes
- Chill overnight for the best texture and flavor.
- Ensure ingredients (especially cream cheese and butter) are at room temperature for smooth mixing.
- Store covered in the refrigerator for up to 5 days.
- Can be frozen (without frosting) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American