5.0 from 3 votes
Carrot Cake Cheesecake
Nutty, sweet, and decadent, each bite of carrot cake cheesecake is a dream! This dessert is so good you won’t want to stop at one piece!
Prep Time
40 mins
Cook Time
40 mins
Chill Time
6 hrs
Total Time
7 hrs 25 mins
Servings: 1 9-inch Cheesecake
Calories: 3664 kcal
Course:
Dessert
Ingredients
Cheesecake
- 16 Ounces cream cheese Room Temperature
- ¾ Cup powdered sugar
- 2 large eggs Room Temperature
- 1 Teaspoon vanilla extract
Carrot Cake
- 1 ¼ Cups all-purpose flour
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- ½ Teaspoon salt
- 1 Teaspoon cinnamon
- ½ Teaspoon nutmeg
- 1/3 Cup brown sugar Packed
- 2/3 Cup granulated sugar
- ½ Cup vegetable oil
- 1 Teaspoon vanilla
- 2 large eggs
- 1 ½ Cup carrots Finely Grated
Instructions
- Preheat the oven to 350°F and spray a 9-inch springform pan with baking spray. Set aside.
Cup of Yum
Cheesecake
- In a large bowl beat together the cream cheese and powdered sugar until smooth. Add the eggs 1 at a time until fully combined. Add in the vanilla and beat until just barely fully combined. Set aside.
Carrot Cake
- In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Side aside.
- In another large bowl whisk together the brown sugar, granulated sugar, vegetable oil, vanilla, eggs and carrots. Add in the dry ingredients and mix until combined.
Assembly
- Pour 2/3 Of the carrot cake batter into the bottom of the prepared springform pan and smooth. Add ½ of the cheesecake batter on top, followed by the remaining carrot cake batter and finally the last half of the cheesecake batter, smoothing each layer as necessary. .
- Bake for 45-50 minutes, until the cheesecake is just set in the center and only jiggles slightly. If the top of the cheesecake is browning too much you can place a layer of foil over the top to prevent it from browning too much, just be sure the foil doesn’t touch the cheesecake.
- Remove the cheesecake from the oven and let cool on a cooling rack for at least an hour. Cover with foil and chill in the fridge overnight, or at least for 6 hours.
Nutrition Information
Calories
3664kcal
(183%)
Carbohydrates
463g
(154%)
Protein
68g
(136%)
Fat
176g
(271%)
Saturated Fat
98g
(490%)
Polyunsaturated Fat
11g
Monounsaturated Fat
47g
Trans Fat
1g
Cholesterol
1113mg
(371%)
Sodium
3546mg
(148%)
Potassium
1951mg
(56%)
Fiber
11g
(44%)
Sugar
321g
(642%)
Vitamin A
39125IU
(783%)
Vitamin C
11mg
(12%)
Calcium
799mg
(80%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 19-inch Cheesecake
Amount Per Serving
Calories 3664
% Daily Value*
| Calories | 3664kcal | 183% |
| Carbohydrates | 463g | 154% |
| Protein | 68g | 136% |
| Fat | 176g | 271% |
| Saturated Fat | 98g | 490% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1113mg | 371% |
| Sodium | 3546mg | 148% |
| Potassium | 1951mg | 42% |
| Fiber | 11g | 44% |
| Sugar | 321g | 642% |
| Vitamin A | 39125IU | 783% |
| Vitamin C | 11mg | 12% |
| Calcium | 799mg | 80% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.