Carrot Cake Cheesecake: An Incredible Ultimate Recipe

Introduction

This Carrot Cake Cheesecake combines two beloved desserts into one irresistible treat. Featuring a moist, spiced carrot cake base topped with a creamy cheesecake layer, it’s perfect for special occasions or whenever you crave something indulgent.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)
• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: In a separate bowl, combine the vegetable oil and 1 cup sugar. Mix until well combined.
4. Step 4: Add 2 eggs and 1 teaspoon vanilla extract to the oil and sugar mixture. Whisk until smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Fold in the grated carrots and walnuts, if using.
7. Step 7: Pour the carrot cake batter into the prepared springform pan, smoothing the top evenly.
8. Step 8: In a separate bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy.
9. Step 9: Add 2 eggs, one at a time, mixing well after each addition.
10. Step 10: Stir in 1 teaspoon vanilla extract and 1 tablespoon flour until fully incorporated.
11. Step 11: Pour the cheesecake batter over the carrot cake layer in the springform pan.
12. Step 12: Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
13. Step 13: Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 30 minutes.
14. Step 14: Remove from the oven and let the cake cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

Tips & Variations

• For extra moisture, try adding crushed pineapple or applesauce to the carrot cake batter.
• Toast the walnuts before folding them in to enhance their flavor.
• Use a water bath during baking to prevent cracking in the cheesecake layer.
• Replace walnuts with pecans or omit nuts entirely for a nut-free version.

Storage

Store the Carrot Cake Cheesecake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without nuts?

Yes, you can simply omit the walnuts or substitute with seed options like pumpkin seeds if you prefer no nuts.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool slowly with the oven door cracked helps prevent cracks. Also, avoid overbaking; the center should be slightly jiggly when done.

Carrot Cake Cheesecake: An Incredible Ultimate Recipe

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★★★★★

4.7 from 61 reviews

This Carrot Cake Cheesecake combines the moist, spiced goodness of traditional carrot cake with a rich, creamy cheesecake layer on top, creating an irresistible dessert perfect for any occasion. With a crunchy walnut addition and a smooth cheesecake topping, this recipe balances texture and flavor beautifully.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Carrot Cake Layer:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)

For the Cheesecake Layer:

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
2. Mix dry carrot cake ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
3. Combine wet ingredients for carrot cake: In a separate large bowl, mix the vegetable oil and granulated sugar until well combined and smooth.
4. Add eggs and vanilla to wet mixture: Whisk in the eggs one at a time along with the vanilla extract until the mixture becomes smooth and slightly thickened.
5. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, gently stirring until just combined without overmixing to keep the batter light.
6. Fold in carrots and walnuts: Carefully fold in the grated carrots and optional chopped walnuts until evenly distributed throughout the batter.
7. Pour carrot cake batter into pan: Transfer the carrot cake batter into the prepared springform pan, smoothing the surface evenly with a spatula.
8. Prepare cheesecake batter: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy without lumps.
9. Add eggs to cheesecake mixture: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to maintain a smooth texture.
10. Incorporate vanilla and flour: Stir in the vanilla extract and tablespoon of all-purpose flour until fully combined and smooth.
11. Layer cheesecake batter over carrot cake: Gently pour the cheesecake batter evenly over the carrot cake layer in the springform pan, ensuring it covers the surface completely.
12. Bake the layered cake: Place the springform pan into the preheated oven and bake for 50 to 60 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
13. Cool in oven: Turn off the oven, crack the door open, and allow the cheesecake to cool slowly for about 30 minutes to prevent cracking.
14. Cool at room temperature: Remove the cheesecake from the oven and let it cool fully at room temperature before moving to the next step.
15. Chill before serving: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure proper setting and the best flavor and texture.

Notes

• If you prefer a nut-free version, simply omit the walnuts.
• Allow the cheesecake to chill adequately to avoid cracks and enhance texture.
• Use freshly grated carrots for the best moisture and flavor in the carrot cake layer.
• A 9-inch springform pan is essential to easily remove the cheesecake without damage.
• Slow cooling in the oven helps prevent the cheesecake from cracking on top.

Keywords: Carrot Cake Cheesecake, Cream Cheese Dessert, Layered Cake, Holiday Dessert, Spiced Carrot Cake