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Carrot Cake Cheesecake

Carrot Cake Cheesecake: Indulge in this Dreamy Delight

This Carrot Cake Cheesecake combines the best of two beloved desserts, offering rich flavors in every bite and stunning presentation for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt optional to reduce
  • 2 teaspoons ground cinnamon feel free to increase for a spicier kick
  • 1 teaspoon ground nutmeg can be replaced with pumpkin pie spice
  • 4 large eggs use aquafaba for a vegan substitute
  • 1 cup granulated sugar coconut sugar can be a lower-glycemic option
  • 1 cup light brown sugar dark brown sugar can work too
  • 1 cup vegetable oil use applesauce for a healthier alternative
  • 2 teaspoons vanilla extract opt for pure vanilla for best outcome
  • 2 cups finely shredded carrots avoid pre-shredded for better texture
  • 1 cup chopped walnuts or pecans optional
For the Cheesecake Layer
  • 16 ounces cream cheese Neufchâtel can be used for a lighter option
  • 1 cup sour cream Greek yogurt is a great substitute
  • 1 cup sugar for cheesecake adjust according to personal taste
  • 2 tablespoons flour can be omitted for a flourless version

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Whisk
  • electric mixer
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare your 9-inch springform pan by greasing it with butter or oil.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until fully combined.
  3. In another bowl, beat the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until smooth. Gradually fold in the dry ingredients, then stir in the shredded carrots and nuts if using.
  4. In a separate bowl, beat the cream cheese until smooth. Add sugar and flour, mixing well, then incorporate vanilla and eggs one at a time. Fold in sour cream until creamy and combined.
  5. Pour the carrot cake batter into the prepared pan, then spoon the cheesecake batter over it, covering completely.
  6. Bake for 50-60 minutes until the center is set with a slight jiggle. Avoid overbaking.
  7. Turn off the oven and crack the door open, allowing the cheesecake to cool for 30 minutes before transferring it to the refrigerator for at least 4 hours or overnight.
  8. Once chilled, remove from the springform pan, slice, and garnish with whipped cream or walnuts if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Don't overmix the cheesecake batter to avoid cracks. Consider using a water bath for an even bake.

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