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Carrot Cake Cheesecake

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Warm, spiced, and indulgently creamy, this Carrot Cake Cheesecake combines carrot cake and cheesecake for a show-stopping dessert.

Ingredients

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  • 2 cups granulated sugar (for carrot cake)
  • 1 cup canola oil
  • 4 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots (packed)
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (room temperature, for cheesecake layer)
  • 1/4 cup sour cream (room temperature)
  • 1/3 cup heavy whipping cream (room temperature)
  • 1 cup unsalted butter (softened, for frosting)
  • 1 package (8 oz) cream cheese (softened, for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 cup chopped pecans (toasted, if desired)

Instructions

  1. Prepare the cheesecake layer first. Preheat the oven to 325°F (163°C). Place a large roasting pan in the oven and add 1 inch of hot water to create a water bath. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the springform pan with foil.
  2. Make the cheesecake filling. In a mixing bowl, beat the softened cream cheese with granulated sugar and kosher salt until very smooth. Scrape the bowl as needed.
  3. Add the eggs and dairy one at a time, mixing well after each addition. Mix in sour cream and heavy whipping cream until velvety. Pour into the prepared springform pan.
  4. Bake for 45 minutes. The center should be slightly jiggly. Let cool to room temperature, then chill in the refrigerator until firm.
  5. Prepare the carrot cake batter. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans. In a large bowl, mix sugar, canola oil, and eggs until smooth.
  6. Combine dry ingredients in a separate bowl. Sift together flour, baking soda, baking powder, kosher salt, and ground cinnamon.
  7. Mix the dry ingredients into the wet mixture and fold until just combined. Fold in shredded carrots.
  8. Bake the cake layers for 30 minutes. Let the layers cool completely on a wire rack.
  9. Make the frosting by beating softened butter and cream cheese until fluffy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream until smooth.
  10. Assemble the cake by spreading a layer of frosting over one cooled cake layer.
  11. Add the chilled cheesecake layer carefully on top.
  12. Finish assembly by topping with the second cake layer. Frost the top and sides with the remaining frosting. Chill briefly to set the frosting.

Notes

Soften dairy at room temperature to avoid lumps. Wrap the springform pan with foil to prevent leaks. Chill cheesecake until firm before assembling.

Nutrition

Keywords: carrot cake, cheesecake, layered dessert, cream cheese, special occasions

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