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Carrot Cake Cheesecake

Carrot Cake Cheesecake

  • Author: Lina
  • Total Time: 5 hours 45 minutes (includes chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

This Carrot Cake Cheesecake recipe perfectly blends the warm spices and moist texture of classic carrot cake with a rich, creamy cheesecake layer. Ideal for special occasions or a unique dessert craving, it features a crispy crust, spiced carrot layers, and luscious cheesecake filling, customizable to suit various dietary preferences and tastes.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers or digestive biscuits
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar

Carrot Cake Batter

  • 3 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup vegetable oil
  • 1 1/2 cups grated carrots (fresh)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cheesecake Filling

  • 24 ounces softened cream cheese (full-fat recommended)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Crust: Combine crushed graham crackers or digestive biscuits with melted butter and brown sugar. Press the mixture evenly into the bottom of a springform pan. Chill briefly to set while preparing the other layers.
  2. Make the Carrot Cake Batter: In a bowl, whisk eggs, brown sugar, vanilla extract, sour cream (or Greek yogurt), and oil until smooth. Stir in grated carrots, chopped nuts if using, flour (or gluten-free blend), baking powder, cinnamon, and nutmeg. Mix gently until fully combined, being careful not to overmix.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with granulated sugar until creamy and smooth. Add eggs one at a time, then vanilla extract and a pinch of salt, blending until fully incorporated.
  4. Layer the Batter: Pour half of the carrot cake batter over the chilled crust and level it evenly. Carefully pour the cheesecake filling over the carrot layer. Finally, dollop and spread the remaining carrot cake batter on top, creating distinct layers.
  5. Bake to Perfection: Bake in a preheated oven at 325°F (163°C) for 70-80 minutes, until the cheesecake layer is set but still slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

  • Use room temperature ingredients for smooth blending and creamy cheesecake texture.
  • Do not overmix the carrot cake batter to prevent tough layers.
  • Wrap the pan with foil and consider a water bath to avoid cracks and maintain moisture in the cheesecake.
  • Cool cake gradually to prevent sinking or cracking.
  • Chill thoroughly to enhance flavors and make slicing easier.
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 280 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: carrot cake cheesecake, spiced carrot cake, creamy cheesecake, layered dessert, carrot cake recipe, cheesecake recipe, gluten-free dessert

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Find it online: https://dishesbylina.com/carrot-cake-cheesecake/