Description
A decadent Carrot Cake Cheesecake combining the moist spices and tenderness of classic carrot cake with the creamy richness of a smooth cheesecake, layered beautifully for a show-stopping dessert.
Ingredients
Scale
Cheesecake Layer
- 16 oz Cream cheese, room temperature
- 1/2 cup White granulated sugar
- 1/2 cup Sour cream (or Greek yogurt), room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
Carrot Cake Layer
- 1 3/4 cups 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 Oil (canola or vegetable)
- 1/2 cup Brown sugar, packed (light or dark)
- 1/3 cup White granulated sugar
- 1/2 cup Sour cream (or Greek yogurt), room temperature
- 1 tsp Pure vanilla extract
- 1 cup Grated carrots (about 2 large carrots)
- 2 Large eggs, room temperature
Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 8 oz Cream cheese, room temperature
- 1 3/4 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉ (175℃). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again to ensure easy removal.
- Make Cheesecake Batter: Using a mixer, beat together 16 oz cream cheese and 1/2 cup white sugar on high speed for 2 minutes, scraping halfway. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract; mix on medium until smooth. Add 2 eggs one at a time and mix on low until just combined. Set aside.
- Prepare Carrot Cake Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp ginger. Set aside. Grate carrots finely on the smallest grater setting.
- Make Carrot Cake Batter: Beat 1/2 cup oil, 1/2 cup brown sugar, and 1/3 cup white sugar on high speed for 1 minute. Add 1/2 cup sour cream, 1 tsp vanilla extract, grated carrots, and 2 eggs; mix on medium until combined. Gradually add dry ingredients and mix on low until just combined.
- Assemble Layers: Spread half of the carrot cake batter evenly on the bottom of the springform pan. Add one-third of the cheesecake batter on top carefully, distributing evenly. Spread half of the remaining carrot cake batter over the cheesecake layer. Add another one-third of the cheesecake batter, then top with the remaining carrot cake batter. Finish by topping with the remaining cheesecake batter, creating layers without swirling.
- Bake: Bake for 45-55 minutes until the cheesecake center has a slight jiggle but is mostly set.
- Cool and Chill: Place pan on a cooling rack; cool completely. Cover with foil and refrigerate for at least 6 hours or overnight to set fully.
- Prepare Cream Cheese Frosting: Sift powdered sugar into a bowl. Beat 3/4 cup unsalted butter and 8 oz cream cheese on high speed for 2 minutes until creamy, scraping down sides. Gradually add powdered sugar on low speed until combined, then add 1 tsp vanilla extract and beat on high until smooth and spreadable.
- Frost the Cheesecake: Remove the cheesecake from the springform pan and peel off parchment paper. Spread the cream cheese frosting evenly over the top.
Notes
- Use room temperature ingredients for smoother batters and better mixing.
- Do not swirl the layers; keeping them separate creates a beautiful marbled effect.
- Make sure to chill the cheesecake overnight for the best texture and flavor.
- If desired, garnish the finished cake with chopped nuts or shredded coconut for added texture.
- Store leftovers covered in the refrigerator and consume within 4-5 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: carrot cake cheesecake, layered cheesecake, cream cheese dessert, carrot cake recipe, creamy cheesecake, spiced carrot cake
