Carrot Cake Cheesecake
User Reviews
5
Carrot Cake Cheesecake
Description
This layered Carrot Cake Cheesecake begins with preparing a soft cream cheese cheesecake base with granulated sugar, sour cream, eggs, and vanilla. The cheesecake is baked until set but still slightly jiggly in the center and then chilled thoroughly. The carrot cake batter contains all-purpose flour, baking soda and powder, salt, warm spices like cinnamon and nutmeg, vegetable oil, butter, eggs, vanilla, freshly grated carrots, and optional chopped walnuts for texture.
Once both components are prepared, the cheesecake is chilled for several hours to solidify, making it easier to assemble the layer cake. The carrot cake layers bake to a tender crumb infused with characteristic spices and carrot sweetness. This cake pairs the dense yet smooth cheesecake with a spiced, moist carrot cake for contrasting textures and flavors.
The final cream cheese frosting is a mix of softened cream cheese, butter, powdered sugar, vanilla extract, salt, and heavy cream, creating a rich, smooth topping that complements the cake's sweetness and spice. It can be prepared in advance and stored refrigerated until used.
Cheesecake should chill fully for at least 4 hours, ideally up to 2 days, to achieve proper set and easier handling during assembly. Cake layers can be chilled and wrapped to maintain freshness if prepared ahead, and frosting can also be made a day before. Allow frosting to warm and soften before spreading for smooth application.
Ingredients
Preparation Note: Please note that the cheesecake will need to chill for at least 4 hours (preferably overnight) and up to 2-3 days before it can be used in the cake. I like to prepare my cheesecake a day in advance of assembling.
For Cheesecake
- 24 oz cream cheese softened (use brick-style cream cheese, not the spreadable kind sold in tubs)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream full-fat
- 3 egg room temperature preferred, large
For Carrot Cake
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil may substitute canola oil or other neutral cooking oil
- ½ cup butter melted, unsalted
- 4 egg room temperature preferred, large
- 1 Tablespoon vanilla extract
- 3 cups carrot peel before grating, this is typically 4 carrots for me, grated
- 1 cup walnuts optional, chopped, or pecans
For Frosting
- 8 oz cream cheese softened
- ½ cup butter softened, unsalted
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon heavy cream
Instructions
- Preheat oven to 325F (165C) and line the bottom of an 8” round springform pan with parchment paper.
- In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth, creamy, and lump-free (be sure to scrape the sides and bottom of the bowl).
- Add sour cream and vanilla extract and stir on low-speed until combined.
- With mixer on low-speed, add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can make the cheesecake crack and make the texture off so don’t overdo it).
- Pour into prepared pan and bake in 325F (165C) oven for 35 minutes or until cheesecake is set. Center may still be slightly jiggly like jello and edges may be beginning to slightly crack or turn a light golden brown.
- Allow cheesecake to cool for ten minutes then carefully run a knife around the edge to loosen from the pan. Allow to cool until no longer warm to the touch then cover with foil and place in refrigerator to chill completely (at least 4 hours, preferably overnight, before assembling). Note: I do not remove the ring around the springform pan until I am ready to assemble the cake.
Carrot Cake
- Preheat oven to 350F (175C) and grease and flour the sides and bottom of two 8” round cake pans (I like to also line the bottom of each pan with a round of parchment paper for extra insurance against sticking). Set side.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg until well-combined.
- Add oil and melted butter and stir until well-combined (mixture will be thick, but make sure batter is well-combined and no flour spots remain).
- Stir in eggs, one at a time, then stir in vanilla extract, carrots, and walnuts or pecans (if using).
- Divide batter into prepared pans and transfer to 350F (175C) oven and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs or clean. Allow cakes to cool in pan for 10-15 minutes then run a knife around the edge of the pan to loosen the cake from the sides and carefully invert to a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.
Frosting
- In a large bowl, use an electric mixer to beat together butter and cream cheese until creamy and smooth.
- Add vanilla and salt and stir well.
- With mixer on low-speed, gradually add powdered sugar until ingredients are completely combined.
- Add heavy cream and gradually increase mixer speed to high, then beat for 15-30 seconds until light and creamy.
Assembly
- Level cakes if needed/desired and remove the collar from the springform pan. Place one cake layer on cake platter and cover with a layer of frosting.
- Carefully invert cooled cheesecake on top of the cake layer, cover with another layer of frosting, and top with remaining cake layer.
- Spread a smooth layer of frosting over the entire cake. Cut and serve, Store remaining cake covered in the refrigerator for up to 5 days.
Notes
- Chill cheesecake for at least 4 hours to achieve proper firmness before assembly.
- Prepare cheesecake up to 2 days ahead, keeping it covered in the springform pan refrigerated.
- Cool carrot cake layers completely before wrapping tightly and storing at room temperature up to 1 day prior to assembly.
- Make frosting a day in advance and store refrigerated; bring to room temperature before spreading.
- If surface moisture forms on cheesecake during storage, gently pat dry with a paper towel before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 798kcal | 40% |
| Carbohydrates | 90g | 30% |
| Protein | 11g | 22% |
| Fat | 45g | 69% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 620mg | 26% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 6046IU | 121% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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