Carrot Cake Cheesecake
Enjoy the best of both worlds with this delightful Carrot Cake Cheesecake recipe. Indulge in the rich flavors of carrot cake combined with the creamy goodness of cheesecake for a dessert that will leave you craving for more.
Ingredients
Carrot Cake Batter
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Cheesecake Batter
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Combine grated carrots, crushed pineapple, and chopped nuts. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Gradually add dry ingredients.
- Beat softened cream cheese until smooth. Add sour cream, granulated sugar, eggs, and vanilla extract, and beat until creamy.
- Grease a 9-inch springform pan. Pour half of carrot cake batter, add cheesecake batter, and top with remaining carrot cake batter. Bake at 350°F for 60-70 minutes.
Notes
Allow the cheesecake to cool completely before chilling to ensure proper setting.