why make this recipe
Carrot Cake Cheesecake is a delightful twist on two classic desserts. With its moist carrot cake base and creamy cheesecake topping, it combines the best of both worlds. Perfect for holiday gatherings or special celebrations, this dessert will impress your family and friends. The warm spices and rich flavors create a comforting treat that everyone will love.
how to make Carrot Cake Cheesecake
Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
Directions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
- Make the carrot cake layer: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, both sugars, oil, and vanilla until well combined. Stir in the dry ingredients, then fold in the shredded carrots and nuts (if using). Pour into the prepared pan and smooth the top.
- Make the cheesecake layer: In a clean bowl, beat the cream cheese until smooth. Add sugar and flour, and mix well. Beat in the vanilla, then the eggs one at a time. Stir in the sour cream until fully incorporated. Pour gently over the carrot cake layer.
- Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off the oven, crack the door, and let the cake cool for 30 minutes inside.
- Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
- Serve cold or slightly at room temperature. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.
how to serve Carrot Cake Cheesecake
Serve this delicious dessert chilled or at room temperature. For an extra touch, add a dollop of whipped cream on top or sprinkle chopped nuts. It is perfect for festive gatherings or a special family dinner.
how to store Carrot Cake Cheesecake
Store any leftovers in the refrigerator. It is best kept covered with plastic wrap or in an airtight container. The cheesecake can last for about 5-7 days in the fridge. If you want to keep it longer, consider freezing it. Cut into slices, wrap each piece well, and freeze for up to three months. Just thaw in the refrigerator before serving.
tips to make Carrot Cake Cheesecake
- Make sure the cream cheese is at room temperature for easy blending.
- Don’t skip chilling. Allowing the cheesecake to chill helps to set the flavors.
- Add a bit more cinnamon or nutmeg to enhance the spice flavor if you love warm spices.
variation
For a different flavor, consider adding crushed pineapple or raisins to the carrot cake layer. You can also swap out the walnuts or pecans for another type of nut, or leave them out entirely for a nut-free version.
FAQs
Can I make this cheesecake without nuts?
Yes, you can simply leave out the nuts if you prefer a nut-free dessert.
How do I know when the cheesecake is done baking?
The center should be set but still have a slight jiggle. It will firm up as it cools.
Can I freeze Carrot Cake Cheesecake?
Yes, you can freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
Carrot Cake Cheesecake
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on carrot cake and cheesecake, perfect for holiday gatherings or special celebrations.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
- Make the carrot cake layer: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, both sugars, oil, and vanilla until well combined. Stir in the dry ingredients, then fold in the shredded carrots and nuts (if using). Pour into the prepared pan and smooth the top.
- Make the cheesecake layer: In a clean bowl, beat the cream cheese until smooth. Add sugar and flour, and mix well. Beat in the vanilla, then the eggs one at a time. Stir in the sour cream until fully incorporated. Pour gently over the carrot cake layer.
- Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off the oven, crack the door, and let the cake cool for 30 minutes inside.
- Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
- Serve cold or slightly at room temperature. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.
Notes
Make sure the cream cheese is at room temperature for easy blending. Don’t skip chilling to set the flavors.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
