Carrot Cake Cheesecake Recipe
User Reviews
4.7
Carrot Cake Cheesecake Recipe
Description
This Carrot Cake Cheesecake Recipe features two distinct layers: a spiced carrot cake and a classic cheesecake. The carrot cake includes flour, cornstarch, spices like cinnamon and nutmeg, and chopped walnuts for texture, combined with shredded carrots and baked until lightly springy. Once baked, it is topped with a creamy cheesecake layer made from cream cheese, sour cream, eggs, and vanilla extract. The cheesecake is beaten smooth to remove lumps and poured over the partially baked carrot layer before baking continues or chilling. The result is a rich and flavorful dessert that balances warm spices and the creamy tang of cheesecake.
The preparation involves baking the carrot cake base first to set the structure. The cheesecake filling is blended separately and then layered on top or incorporated depending on the method. The frostings use cream cheese, butter, powdered sugar, and vanilla extract to add a sweet and creamy finish that complements both layers.
This cake slices well for serving and can be a centerpiece dessert for gatherings, offering a combination of moist cake, smooth filling, and smooth frosting. The spices in the carrot cake and the walnut pieces contribute interesting texture and flavor contrasts.
It is best stored chilled in an airtight container to maintain freshness. The recipe notes recommend refrigeration for up to one week or freezing for up to one month, preserving texture and flavor. This also makes it convenient to prepare ahead of time for events or holiday meals.
Ingredients
For the Carrot Cake Layer
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅓ cup walnuts chopped
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 egg large
- 1 cup carrot about 2 medium carrots, shredded
For the Cheesecake Layer
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup sour cream room temperature
- ⅔ cup granulated sugar
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
For the Frosting
- 4 ounces cream cheese room temperature (½ brick)
- 4 tablespoons butter room temperature (½ stick, unsalted
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and nuts, then set aside.
- In a large mixing bowl, whisk together the oil, sugar and eggs. Whisk together until they are well combined.
- Using a large spoon or spatula, stir in the shredded carrots. Then gradually add in the flour and spice mixture, until the batter is mixed together and thick.
- Pour the batter into a 9 inch springform pan, very lightly sprayed or buttered at the bottom and on the sides of the pan.
- Bake for about 18-20 minutes until the top of the cake springs back to the touch.
- While the cake is baking, prepare the cheesecake filling.
- In a large bowl, beat the cream cheese until it is smooth and creamy, removing all clumps. Add in the sour cream, sugar, eggs, and vanilla.
- Continue mixing for about two-three additional minutes, until all ingredients are combined and the filling is smooth and creamy.
- Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan with foil, and place the pan in a water bath. (I used a cake pan Be sure the water surrounds the sides of the springform pan no more than half way)
- Lower the temperature to 325°F.
- Bake the cheesecake for about 50-60 minutes. The cheesecake will still be a little jiggly in the middle, but will have a set top.
- Allow the cheesecake to cool to room temperature, and then place in the refrigerator until it is completely chilled and set, 6-8 hours.
- To frost the cheesecake, Beat together the cream cheese, butter, powdered sugar, and vanilla. Spread over the top of the cheesecake layer. See note about thickness.
Notes
- Store the finished carrot cake cheesecake in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the cheesecake in a suitable container for up to one month; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 881kcal | 44% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 62g | 95% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 482mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 4391IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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