Description
This Carrot Cake Cheesecake is a luscious two-layer dessert combining a moist, spiced carrot cake base with a creamy, rich cheesecake topping, finished with a smooth cream cheese frosting. Perfect for special occasions or weekend indulgences, it offers a delightful blend of textures and flavors with hints of cinnamon and nutmeg, and optional crunchy nuts.
Ingredients
Scale
Carrot Cake Layer
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
- Prepare the Carrot Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to evenly distribute the spices and leavening agents.
- Cream Sugar and Oil: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well combined, which will provide moisture and sweetness to the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar and oil mixture, beating well after each addition to fully emulsify. Stir in the vanilla extract for flavor.
- Fold in Carrots and Nuts: Gently fold in the finely grated carrots and chopped nuts (if using) into the batter to integrate without deflating the mixture.
- Bake the Carrot Cake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool completely in the pan on a wire rack.
- Prepare the Cheesecake Layer: Reduce the oven temperature to 325°F (165°C). In a large bowl, beat softened cream cheese until smooth to prevent lumps and achieve a creamy texture.
- Add Sugar and Vanilla: Beat in the sugar and vanilla extract until well combined and smooth.
- Incorporate Eggs: Add eggs one at a time, mixing thoroughly after each to create a smooth batter.
- Mix in Sour Cream: Blend the sour cream into the cheesecake batter ensuring a smooth consistency which adds richness and moisture.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled carrot cake layer in the springform pan. Smooth the top with a spatula and gently tap the pan to remove any air bubbles.
- Baking Time: Bake for 50-60 minutes until the center is set and edges are lightly browned. Turn off the oven, leave the oven door ajar, and let the cheesecake cool inside for 1 hour to prevent cracking. Then cool to room temperature before refrigeration.
- Chill: Refrigerate the combined cake for at least 4 hours or overnight to allow the layers to set firmly and develop flavors.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat softened cream cheese and butter together until creamy and smooth.
- Add Powdered Sugar: Gradually add powdered sugar, beating continuously until the frosting is smooth and spreadable.
- Flavor and Adjust Consistency: Mix in vanilla extract. Add heavy cream or milk 1 tablespoon at a time, until the desired creamy consistency is reached for easy spreading.
- Assemble the Cake: After the cheesecake has chilled, remove the sides of the springform pan carefully to maintain the cake shape.
- Frost: Place the cake onto a serving platter and spread the cream cheese frosting evenly over the top and sides.
- Garnish: Optionally, decorate with additional chopped nuts or some freshly grated carrot for an attractive finish and texture contrast.
- Serve: Slice the cake and serve chilled for the best taste and texture experience.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake and frosting.
- Grate carrots finely to incorporate smoothly into the cake batter.
- Do not overbake the cheesecake layer to prevent cracking and dryness.
- Cool the cake gradually as described to maintain a smooth surface.
- Use a springform pan for easy removal of this layered cake.
- For a nut-free version, simply omit the walnuts or pecans.
