Description
This Irresistible Carrot Cake Cheesecake is a decadent fusion of creamy cheesecake and moist, spiced carrot cake layers topped with luscious cream cheese frosting. Perfect for celebrations or an indulgent treat, it boasts warm spices, rich textures, and balanced sweetness that will have you craving it again and again.
Ingredients
Scale
Cheesecake Layer
- 16 oz cream cheese
- 1/2 cup white granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 2 large eggs
Carrot Cake Layer
- 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
- 1/3 cup white granulated sugar
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- 1 cup grated carrots
- 2 large eggs
Cream Cheese Frosting
- 3/4 cup unsalted butter
- 8 oz cream cheese
- 1 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the cream cheese until smooth. Add white granulated sugar and sour cream, mixing until creamy. Slowly incorporate heavy cream and vanilla extract. Add eggs one at a time, mixing just until combined to maintain a smooth texture.
- Make the Carrot Cake Batter: In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. In another bowl, whisk the oil, brown sugar, white granulated sugar, sour cream, vanilla extract, grated carrots, and eggs until well combined. Gradually add the dry ingredients to the wet mixture and fold gently to combine without overmixing.
- Assemble the Layers: Preheat your oven to 325°F (163°C). Pour the cheesecake batter into a greased 9-inch springform pan, smoothing the top. Carefully spoon or pour the carrot cake batter over the cheesecake layer, gently spreading it evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 55 minutes, or until a toothpick inserted in the carrot cake layer comes out clean and the cheesecake edges are set but the center slightly jiggly.
- Cool and Chill: Remove the cake from the oven and allow it to cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to fully set the cheesecake layer and enhance flavors.
- Prepare the Cream Cheese Frosting: Beat together unsalted butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
- Frost the Cake: Remove the chilled cake from the springform pan and spread the cream cheese frosting evenly over the top. Optionally, garnish with chopped nuts or additional grated carrots.
- Serve and Enjoy: Slice the cake into 8 generous pieces and serve chilled for the best creamy, moist, and flavorful experience.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
- Do not overmix the batter to keep the cake tender.
- Use a water bath if your oven tends to bake unevenly for a crack-free cheesecake layer.
- Grate the carrots finely to ensure even distribution and texture.
- Store leftover cake covered in the refrigerator for up to 5 days.
- Bring slices to room temperature before serving to enhance creaminess.
