Name: Carrot Cake Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 7 h 30 min
Cuisine: American
Ingredients: 2 (8 oz) packages cream cheese, softened (but not melted); 2/3 cup granulated sugar; 1 1/2 teaspoons all-purpose flour; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 cup canola oil; 1/4 cup unsweetened applesauce; 2/3 cup granulated sugar; 1/3 cup packed light-brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/3 cups finely grated carrots; 2 oz cream cheese, softened; 1 tablespoon butter, softened; 1 1/4 cups powdered sugar; 1/4 cup + 2 tablespoons sour cream; 1/2 teaspoon vanilla extract; 1/2 cup chopped pecans (optional)

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Introduction

This Carrot Cake Cheesecake is a delightful combination of creamy cheesecake and moist, spiced carrot cake. Perfect for special occasions or whenever you’re craving something indulgent and unique. With a luscious cream cheese topping and optional pecans, it’s a crowd-pleaser that’s surprisingly easy to make at home.

A slice of three-layer cake sits on a white plate placed on a white marbled surface, with two other slices and forks blurred in the background. The bottom layer is a dense, brown cake with visible small orange specks. The middle layer is a creamy, pale yellow cheesecake filling that sits thick and smooth above the cake layer. The top layer is a glossy, white frosting spread evenly and topped with a crunchy sprinkle of chopped nuts concentrated along the edge. The sides show a clear division of the layers, giving a tasty and rich look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8 oz) packages cream cheese, softened (but not melted)
2/3 cup granulated sugar (for cheesecake)
1 1/2 teaspoons all-purpose flour
2 large eggs (for cheesecake)
1 teaspoon vanilla extract (plus 1 teaspoon for carrot cake)
1/2 cup sour cream (for cheesecake)
1 1/4 cups all-purpose flour (for carrot cake)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar (for carrot cake)
1/3 cup packed light-brown sugar
2 large eggs (for carrot cake)
1 1/3 cups finely grated carrots
2 oz cream cheese, softened (for topping)
1 tablespoon butter, softened (for topping)
1 1/4 cups powdered sugar (for topping)
1/4 cup + 2 tablespoons sour cream (for topping)
1/2 teaspoon vanilla extract (for topping)
1/2 cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and set aside.
Step 2: Prepare the cheesecake mixture: In a mixing bowl, whisk together 2/3 cup granulated sugar and 1 1/2 teaspoons flour until combined. Add the cream cheese and blend on low speed with an electric mixer until smooth.
Step 3: Add the eggs one at a time, mixing until just combined after each. Add 1 teaspoon vanilla extract with the second egg. Stir in 1/2 cup sour cream. Tap the bowl on the counter about 30 times to release air bubbles. Set aside.
Step 4: Prepare the carrot cake mixture: Clean your beaters. In a bowl, whisk together 1 1/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
Step 5: In a large bowl, combine canola oil, applesauce, 2/3 cup granulated sugar, brown sugar, eggs, and 1 teaspoon vanilla extract. Beat on low speed for about 1 minute.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until well blended. Fold in the grated carrots. Tap the bowl on the counter 3 times to remove large air pockets.
Step 7: To assemble, spread 1 1/2 cups of carrot cake batter evenly in the prepared pan. Spoon about one-third of the cheesecake mixture over it by spoonfuls (do not spread).
Step 8: Spoon the remaining carrot cake batter over the cheesecake layer, then drizzle the remaining cheesecake mixture over the top.
Step 9: Bake for 60 to 65 minutes, until the center jiggles slightly. Tent with foil at 40 minutes to prevent over-browning, making sure foil doesn’t touch the cheesecake.
Step 10: Cool the cake on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
Step 11: For the topping, beat together cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract, and mix until pale and fluffy, about 5 minutes.
Step 12: Spread the topping evenly over the chilled cheesecake. Chill in the freezer for 20 to 30 minutes. Sprinkle with pecans if desired.
Step 13: Remove the springform pan ring and slice. Serve chilled.

Tips & Variations

For extra flavor, toast the pecans before sprinkling on top.
You can substitute unsweetened applesauce with mashed ripe banana for a slightly different taste.
Use full-fat cream cheese and sour cream for the best texture and richness.
Ensure carrots are finely grated to keep the carrot cake layer moist and tender.

Storage

Store leftovers covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm gently in a microwave for 15-20 seconds. You can also freeze the cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a thick round cake with three clear layers on a wooden cake stand; the bottom and middle layers are light brown with a soft, crumbly texture, and a thick white creamy layer sits between them; the top layer is a smooth white frosting spread evenly; the cake is topped with small clusters of crunchy brown nuts scattered around the edge; a slice of cake is being lifted with a silver cake server, showing the inside layers clearly; the setup is on a white marbled surface with a blurred background of green and purple flowers visible at the top left and a glass bowl of nuts at the front right; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, it tastes even better after chilling overnight, allowing flavors to meld perfectly.

What if I don’t have a springform pan?

A regular cake pan can work, but removing the cheesecake may be more difficult. Consider lining the pan with parchment paper for easier removal.