Carrot Cake Cheesecake
An impressive dessert that combines the moist, spiced goodness of carrot cake with the creamy richness of cheesecake, perfect for any occasion.
Ingredients
For the Cheesecake Layer
- 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)
For the Carrot Cake Layer
- 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 cup Grated carrots (about 2 large carrots)
- 2 Large eggs (room temperature)
For the 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
Cheesecake Layer
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add in the sour cream, heavy cream, and vanilla extract. Mix until fully combined.
- Beat in the eggs one at a time until smooth. Pour the mixture into a greased springform pan and set aside.
Carrot Cake Layer
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the oil, brown sugar, and granulated sugar. Add the grated carrots and eggs, mixing until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently pour the carrot cake mixture over the cheesecake layer in the springform pan.
Bake
- Bake in the preheated oven for approximately 60-70 minutes or until the center is set and slightly jiggles.
- Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about an hour.
- Refrigerate for at least 4 hours, preferably overnight.
Cream Cheese Frosting
- Beat the unsalted butter and cream cheese together until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Once the cheesecake is chilled, spread the cream cheese frosting over the top.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight.