Description
This Carrot Cake Cheesecake Recipe is a delightful fusion of two classic desserts, combining the moist, spiced texture of carrot cake with the creamy richness of cheesecake. Perfect for special occasions or everyday indulgence, it features a layered bake with a luscious cream cheese frosting option to top it all off.
Ingredients
Scale
For the Carrot Cake Layer:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- 1½ cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ teaspoon vanilla extract
For the Cheesecake Layer:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting (optional):
- 4 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal and prevent sticking.
- Make the Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to combine the dry ingredients. In a large bowl, beat the eggs, granulated sugar, brown sugar, and vegetable oil until smooth and well combined. Stir in the grated carrots, vanilla extract, and chopped nuts if using. Gradually add the dry ingredients and mix just until fully combined, being careful not to overmix.
- Make the Cheesecake Batter: In another bowl, beat the softened cream cheese with sugar until completely smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
- Assemble the Layers: Pour half of the carrot cake batter into the prepared springform pan, spreading it evenly. Carefully spoon the cheesecake batter over the carrot layer, distributing it evenly without mixing. Gently spoon the remaining carrot cake batter on top, forming three distinct layers.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when the center is set and a toothpick inserted near the edge (not the middle cheesecake layer) comes out mostly clean. Avoid testing the very center to prevent disturbing the cheesecake layer.
- Cool and Chill: Let the cake cool in the pan for 1 hour at room temperature, then refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set and flavors to meld.
- Prepare Optional Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Add powdered sugar and vanilla extract, mixing until the frosting is completely smooth. Add milk gradually to achieve a spreadable consistency.
- Frost and Serve: Once the cake is chilled and set, remove from the springform pan. Spread the cream cheese frosting evenly over the top and garnish with additional chopped nuts if desired. Slice with a clean knife for neat pieces and serve cold.
Notes
- For clean slices and ease of serving, chill the cheesecake overnight and wipe the knife clean between each cut.
- This dessert can be prepared a day ahead and stores beautifully in the refrigerator, allowing flavors to deepen.
- Omit the frosting for a lighter version of the cake without sacrificing flavor.
- Use a springform pan to easily release the delicate layered cake.
- Be careful when testing doneness to avoid piercing the creamy cheesecake layer directly in the center.
