Carrot Cake Cheesecake
Carrot Cake Cheesecake features a carrot cake layer, creamy cheesecake, and decadent cream cheese frosting to create a dessert that's perfect for any occasion.
Servings: 12 Servings
Calories: 504kcal
Equipment
- 9 inch springform pan
- Parchment paper optional
- Mixing bowl
Ingredients
For the carrot cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup vegetable oil
- 2 large eggs beaten
- 1 large carrot grated
- 1/2 cup chopped walnuts
For the cheesecake:
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons all-purpose flour
- 1/2 tablespoon pure vanilla extract
- 2 large eggs
- 1/2 cup sour cream
For the frosting:
- 1/4 cup butter half stick, softened
- 4 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Chopped walnuts for garnish
Instructions
- Preheat oven to 350°F(175°C). Grease a 9" springform pan. You'll be placing the springform pan on a baking sheet to put in the oven. I like to add water to the baking sheet to keep the top of the cake moist as it cooks. This prevents cracking.
- In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil and eggs. Mix until fully combined. Add carrots and nuts and mix until combined.
- For this part, you can use a stand mixer with whisk attachment or large bowl and hand mixer. Beat cream cheese and sugar until smooth. Mix in salt and flour, just until combined, then add vanilla and eggs, until combined. Then add sour cream, just until combined. You’ll need to scrape down the sides of the bowl to fully incorporate.
- Pour two-thirds of the carrot cake mixture into the springform pan and smooth with spatula. Then drop in large spoonfuls of the cheesecake mixture and carrot cake mixture. I do one scoop of each, alternating, to form one layer. Then add the rest of the cheesecake mixture over the top and smooth it with a spatula.
- Place the springform pan on the baking sheet and add water to the baking sheet. Bake for 1 to 1 1/2 hours, or until the center is no longer jiggly. If the top becomes too dark, cover it with foil.
- Remove from the oven and let cool completely, about one hour. Place the pan in the refrigerator and let cool overnight (or at least 4 hours).
- To make the frosting, beat the butter and cream cheese until smooth. Add the vanilla and salt. Then slowly add the powdered sugar until fully incorporated.
- Run a knife around the inside of the springform pan. Open the springform and remove the cheesecake.
- Frost the cheesecake and garnish with walnuts. Slice and serve.
Notes
- I like to place a piece of parchment paper that’s been cut to the size of the pan in the bottom. It makes removing the cheesecake from the bottom of the springform much easier.
- If you use a smaller springform, make sure you don’t overfill it (only 3/4th full). It will take longer to cook in a 7” springform than a 9” springform.
- Ensure that cream cheese, eggs, and butter are at room temperature. This guarantees smooth blending and a creamy texture for both the cheesecake and frosting.
- Use fresh, firm carrots for grating. This adds natural sweetness and moisture to the carrot cake layer.
- Make sure both the carrot cake layer and cheesecake are completely chilled before applying the cream cheese frosting. This prevents the frosting from melting.
- To determine if the cake is done, jiggle it. As soon as it no longer jiggles in the center, it's done. Don't remove it too soon of the cake won't be thoroughly cooked.
Nutrition
Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 541mg | Potassium: 153mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1742IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 1mg