What makes Carrot Cake Cheesecake unique?

Carrot Cake Cheesecake blends the rich creaminess of cheesecake with the spiced flavors of carrot cake. This delightful fusion offers a moist, dense texture, enriched by carrots and warm spices, making it a showstopper for dessert lovers.

How should I store my Carrot Cake Cheesecake?

To keep your carrot-infused cheesecake fresh, store it in an airtight container in the refrigerator. This prevents it from drying out and maintains its creamy texture, allowing you to enjoy it for several days.

Can I make Carrot Cake Cheesecake ahead of time?

Absolutely! Preparing your cheesecake a day in advance actually allows the flavors to meld beautifully. Just make sure to refrigerate it properly and allow it to come to room temperature before serving.

What is the best topping for a Carrot Cake Cheesecake?

Cream cheese frosting is a classic choice, but feel free to experiment with toppings like chopped pecans or walnuts, or even a drizzle of caramel sauce for added flair. For inspiration, check out this Pecan Zucchini Bundt Cake for nutty ideas!

Carrot Cake Cheesecake: A Delightful Twist on Tradition

Description

Indulge in the ultimate dessert with this Carrot Cake Cheesecake! Moist spiced carrot cake layered with creamy cheesecake and topped with luscious cream cheese frosting. Perfect for special occasions or a sweet treat at home.

Ingredients

Scale

For the Cheesecake Filling:

16 oz (450 g) cream cheese, room temperature

½ cup (100 g) white granulated sugar

½ cup (120 g) sour cream or Greek yogurt, room temperature

¼ cup (60 ml) heavy cream, room temperature

1 tsp pure vanilla extract

2 large eggs, room temperature

For the Carrot Cake:

1¾ cups (220 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp ground ginger

½ cup (120 ml) vegetable or canola oil

½ cup (100 g) brown sugar, packed

⅓ cup (65 g) white granulated sugar

½ cup (120 g) sour cream or Greek yogurt

1 tsp pure vanilla extract

1 cup grated carrots (about 2 medium carrots)

2 large eggs, room temperature

For the Cream Cheese Frosting:

¾ cup (170 g) unsalted butter, room temperature

8 oz (225 g) cream cheese, room temperature

1¾ cups (220 g) powdered sugar, sifted

1 tsp pure vanilla extract

Instructions

Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.
Make Cheesecake Layer: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla; mix. Beat in eggs one at a time. Set aside.
Prepare Dry Carrot Cake Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Prepare Wet Carrot Cake Ingredients: In another bowl, combine oil, brown sugar, granulated sugar, sour cream, vanilla, grated carrots, and eggs.
Combine Batter: Gradually fold dry ingredients into wet mixture until smooth.
Layer the Cake: Pour half of carrot cake batter into the pan. Carefully spread cheesecake mixture on top. Add remaining carrot cake batter over cheesecake.
Bake: Bake 60–70 minutes or until cheesecake is set and top is lightly golden.
Prepare Frosting: Beat butter and cream cheese until creamy. Add powdered sugar and vanilla; mix until smooth.
Frost and Chill: Once cooled, spread frosting evenly on top. Chill at least 2 hours before slicing.

Notes

Ensure all ingredients are at room temperature for a smooth batter.

Finely grate carrots to avoid chunks in the cheesecake layer.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 32 g
Sodium: 240 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: carrot cake cheesecake, layered cheesecake, spiced dessert, cream cheese frosting, moist carrot cake, special occasion dessert, homemade cheesecake, carrot cake lovers