Description
This Carrot Cake Cheesecake is a delightful layered dessert combining the moist, spiced flavors of carrot cake with the creamy richness of cheesecake. Topped with a luscious cream cheese frosting, it’s perfect for special occasions like Easter or any time you crave a sweet treat with a unique twist.
Ingredients
Scale
Carrot Cake Layer
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
- Mix Dry Ingredients for Carrot Cake: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients for Carrot Cake: In a separate large bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Add Carrots, Pineapple, and Pecans: Stir the finely grated carrots, drained crushed pineapple, and chopped pecans (if using) into the wet mixture, distributing them evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix to keep the cake tender.
- Spread Carrot Cake Batter: Pour and evenly spread the carrot cake batter into the prepared springform pan, creating a smooth layer.
- Prepare Cheesecake Batter: In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and vanilla extract until fully combined.
- Layer Cheesecake Batter: Carefully pour the cheesecake batter over the carrot cake layer in the pan. Level the top gently with a spatula to create an even layer.
- Bake: Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly when gently shaken. This ensures a creamy texture.
- Cool in Oven: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking and allow gradual cooling.
- Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight to set fully.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter until smooth. Add powdered sugar and vanilla extract and mix until creamy and fluffy.
- Frost the Cheesecake: Spread or pipe the cream cheese frosting evenly over the chilled cheesecake before serving to add a rich and sweet finishing touch.
Notes
- For best results, bring all dairy ingredients to room temperature before mixing to ensure smooth batter and frosting.
- Toast the pecans before adding for enhanced flavor and crunch.
- Store any leftovers refrigerated and consume within 4 days for optimal freshness.
