Carrot Cake Cheesecake
User Reviews
4.6
Carrot Cake Cheesecake
Description
Carrot Cake Cheesecake builds on two classic components: a carrot cake batter flavored with warm spices like cinnamon, nutmeg, cloves, and a creamy cheesecake filling made with cream cheese, sugar, eggs, and sour cream. The carrot cake mixture is partially baked under and around spoonfuls of cheesecake batter in a springform pan, creating distinct layers and a marbled effect on top.
The spiced carrot cake provides a moist, tender crumb with bursts of grated carrot, while the cheesecake layer adds smooth richness and a gentle tang from the sour cream and cream cheese. The combination results in a dessert that highlights both flavors without blending completely.
It can be served simply as is or with cream cheese frosting that incorporates butter, powdered sugar, vanilla, and sour cream, topped with toasted pecans for texture and a nutty flavor. This dessert suits special occasions or gatherings where a unique fusion of flavors is appreciated.
The cheesecake can be made and frosted 1 to 2 days ahead and refrigerated until serving to allow flavors to meld and for easier slicing.
Ingredients
Cheesecake:
- 16 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon flour
- 1 teaspoon vanilla extract
- ½ cup sour cream
Carrot Cake:
- ¾ cup vegetable oil canola or other neutral-flavored oil
- ¼ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch cloves
- ¼ teaspoon salt
- ½ pound carrot finely grated (about 1 cup or so
Cream Cheese Frosting + Pecans:
- 3 ounces cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon sour cream
- ½ cup pecans chopped, toasted, for garnish (optional
Instructions
- For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
- For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
- Preheat the oven to 350 degrees F. Lightly grease a 10-inch springform pan with cooking spray.
- Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together.
- Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of the cheesecake batter over the top in a thin layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
- Bake the cheesecake for 60-70 minutes, tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out, but the sides should be set. It's ok if the top of the cheesecake cracks as it will be covered with frosting.
- Let the cheesecake cool completely on a wire rack in the pan.
- For the frosting, whip together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
- When the cheesecake has cooled completely, spread the frosting evenly over the top of the cheesecake. Sprinkle the pecans around the edge of the cheesecake.
- Cover and refrigerate 2-3 hours so it is set up and well-chilled.
Notes
- The cheesecake can be prepared and frosted 1 to 2 days in advance and refrigerated to enhance flavor and ease of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 122mg | 41% |
| Sodium | 302mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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