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–+ servings

Carrot Cake Cheesecake

A delightful fusion of moist carrot cake and creamy cheesecake, perfect for any occasion.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 12 servings

Ingredients

For the Cheesecake Mixture

  • 2 8 oz pkgs cream cheese, softened (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Carrot Cake Mixture

  • 1 1/4 cup 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 cup finely grated carrots

For the Topping

  • 2 oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 1 1/4 cup powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

Preparation

  • Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
  • In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
  • Add in the flour, eggs, vanilla extract, and sour cream. Mix until all ingredients are well combined. Set aside.
  • In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Mix well.
  • In a separate large bowl, whisk together the canola oil, applesauce, granulated sugar, light-brown sugar, eggs, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the finely grated carrots.

Assembling

  • Pour half of the carrot cake mixture into the prepared springform pan, spreading it evenly.
  • Layer the cheesecake mixture on top.
  • Finally, pour the remaining carrot cake mixture over the cheesecake layer, smoothing it out.

Topping

  • In a small bowl, beat together the softened cream cheese and butter until creamy.
  • Gradually add the powdered sugar, sour cream, and vanilla extract, mixing until smooth.
  • Spread this topping over the baked cheesecake once cooled.

Notes

Ensure your cream cheese is softened to room temperature for easy blending. Grate fresh carrots for the best flavor and texture. Avoid overmixing the batter to prevent the cheesecake from cracking. If you prefer, you can use a water bath method while baking to achieve a creamier texture in the cheesecake.