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Carrot Cake Cheesecake Recipe

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★★★★★

4.9 from 108 reviews

Delight in the rich and creamy Carrot Cake Cheesecake, a luscious dessert that perfectly combines the spiced warmth of carrot cake with the smooth texture of classic cheesecake. This layered treat boasts a moist carrot cake batter intertwined with a velvety cheesecake filling, topped with a silky cream cheese frosting. Ideal for celebrations or a special indulgence, this recipe balances spices, sweetness, and creamy goodness to satisfy any dessert lover.

Ingredients

Scale

Cheesecake Batter

  • 16 oz Cream cheese (room temperature)
  • 1/2 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 2 Large eggs (room temperature)

Carrot Cake Batter

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 cup Oil (canola or vegetable oil)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/3 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1 tsp Pure vanilla extract
  • 1 cup Grated carrots (about 2 large carrots)
  • 2 Large eggs (room temperature)

Cream Cheese Frosting

  • 3/4 cup Unsalted butter (room temperature)
  • 8 oz Cream cheese (room temperature)
  • 1 3/4 cup Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray the parchment paper as well to prevent sticking.
  2. Make cheesecake batter: Beat the cream cheese and 1/2 cup granulated sugar on high speed for 2 minutes until smooth and fluffy, scraping down the sides halfway through. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until smooth. Add the eggs at low speed one at a time until just combined. Set aside the cheesecake batter.
  3. Prepare dry carrot cake ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Prepare grated carrots: Grate carrots finely on the smallest setting and set aside.
  5. Make carrot cake batter: Using a mixer, beat the oil, brown sugar, and 1/3 cup granulated sugar on high speed for 1 minute. Add sour cream, vanilla extract, grated carrots, and eggs; mix on medium speed until combined. Slowly add the dry ingredients and mix on low speed until just blended. Avoid overmixing.
  6. Layer the batter: Add half of the carrot cake batter evenly into the prepared springform pan. Spoon one-third of the cheesecake batter on top in small dollops. Next, add half of the remaining carrot cake batter over the cheesecake layer, followed by another one-third of the cheesecake batter. Finally, top with the last of the carrot cake batter and then the remaining cheesecake batter, layering without swirling to maintain distinct layers.
  7. Bake: Bake in the preheated oven for 45-55 minutes, or until the middle of the cheesecake jiggles slightly but is mostly set.
  8. Cool and chill: Place the pan on a cooling rack and let it cool completely at room temperature. Cover the pan with foil and chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to set fully.
  9. Prepare cream cheese frosting: Sift the powdered sugar into a bowl. Beat the softened butter and cream cheese on high speed for about 2 minutes until creamy and smooth, scraping down the bowl as needed. Gradually add powdered sugar on low speed until combined, then add vanilla extract and beat on high speed until light and fluffy.
  10. Frost the cheesecake: Remove the cheesecake from the springform pan and peel off the parchment paper. Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Slice and serve.

Notes

  • Make sure all dairy and eggs are at room temperature to ensure a smooth batter without lumps.
  • Do not overmix the batters to avoid dense or tough cake layers.
  • Use a fine grater for the carrots to blend nicely into the cake batter.
  • The cheesecake is done when the center slightly jiggles but does not look liquidy.
  • Chilling overnight enhances the texture and makes it easier to slice.
  • Use a sharp knife dipped in hot water for clean slices.
  • The cream cheese frosting can be made a day ahead and kept refrigerated.

Keywords: carrot cake cheesecake, layered cheesecake, carrot cake dessert, cream cheese frosting, spiced carrot cake, creamy cheesecake

Find it online: https://tastygenius.com/carrot-cake-cheesecake-recipe/