Description
This Carrot Cake Cheesecake is a delightful fusion of two beloved desserts, combining moist carrot cake layers with creamy cheesecake. Topped with a rich cream cheese frosting and optional pecans, this dessert offers the perfect balance of textures and flavors, ideal for special occasions or indulgent treats.
Ingredients
Scale
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
Carrot Cake
- 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
Topping
- 2 oz cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- Make Cheesecake Mixture: In a mixing bowl, whisk together sugar and 1 1/2 teaspoons of flour until well combined. Add cream cheese and blend with an electric mixer on low speed until smooth. Mix in eggs one at a time, blending just until combined after each addition, adding vanilla with the second egg. Blend in sour cream. Tap the bowl about 30 times on the counter to release air bubbles. Set aside.
- Prepare Dry Ingredients for Carrot Cake: Rinse the beaters. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
- Prepare Wet Ingredients for Carrot Cake: In a large mixing bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Beat on low speed for about 1 minute.
- Combine Carrot Cake Batter: While mixing on low, gradually add dry ingredients to wet ingredients, mixing until blended. Add grated carrots and mix to incorporate evenly. Tap the bowl about 3 times on the counter to release large air pockets.
- Assemble Cheesecake: Pour 1 1/2 cups of carrot cake batter into the prepared pan and spread evenly. Spoon about one-third of the cheesecake mixture by spoonfuls over the carrot cake layer without spreading or swirling. Layer the remaining carrot cake batter over the cheesecake layer. Drizzle the remaining cheesecake mixture over the top, ensuring full coverage.
- Bake: Bake in preheated oven for 60 to 65 minutes, or until the center jiggles slightly. At 40 minutes, tent cake with aluminum foil to prevent over-browning without touching the surface.
- Cool and Chill: Remove from oven and cool on wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
- Prepare Topping: Beat cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract, mixing until pale and fluffy (about 5 minutes).
- Top and Final Chill: Spread topping evenly over cheesecake. Chill in freezer for 20 to 30 minutes. Sprinkle chopped pecans around the edges.
- Serve: Remove springform ring, slice, and store cheesecake in an airtight container in the refrigerator.
Notes
- Use room temperature cream cheese for a smoother cheesecake mixture.
- Do not overmix the batter to keep the cake tender.
- Tenting with foil at 40 minutes prevents the top from browning too much.
- Chilling the cheesecake overnight improves flavor and texture.
- Chopped pecans are optional but add a nice crunch and contrast.
- Use a 9-inch springform pan to ensure proper layering and baking.
- Tap the bowls to reduce air bubbles for a denser, creamier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
