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Carrot Cake Cheesecake

Moist Carrot Cake Cheesecake: Indulgence You'll Adore

Experience the delightful blend of Carrot Cake Cheesecake, a savory treat that combines moist carrot cake with rich cheesecake.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 7 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Layer
  • 16 oz Cream Cheese full-fat for best results
  • 1 cup Granulated Sugar can replace with coconut sugar for a healthier option
  • 1 cup Sour Cream plain yogurt is a good substitute
  • 1 cup Heavy Cream coconut cream works for a dairy-free version
  • 1 tbsp Vanilla Extract opt for pure extract for the best aroma
  • 3 large Eggs use room temperature for optimal mixing
Carrot Cake Layer
  • 2 cups All-Purpose Flour can use a gluten-free blend if needed
  • 1 tbsp Baking Powder ensure it's fresh for optimal results
  • 1 tsp Baking Soda ensure it's fresh for optimal results
  • 1/2 tsp Salt balances sweetness and enhances flavors
  • 1 tbsp Ground Spices (Cinnamon, Nutmeg, Ginger) freshly ground yields the most robust aroma
  • 1/2 cup Canola or Vegetable Oil melted coconut oil is a suitable alternative
  • 1 cup Brown Sugar dark brown sugar enriches the taste
  • 1 cup Grated Carrots choose firm, fresh carrots for best results
Frosting
  • 8 oz Unsalted Butter vegan butter can be used for a dairy-free option
  • 2 cups Powdered Sugar adjust to preferred sweetness

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • mixer
  • Wire rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with baking spray and parchment paper.
  2. In a large mixing bowl, beat together cream cheese and granulated sugar until smooth, then add sour cream, heavy cream, and vanilla extract.
  3. In a separate bowl, whisk together the dry ingredients for the carrot cake and combine with the wet ingredients.
  4. Layer carrot cake batter and cheesecake batter in the springform pan, finishing with the cheesecake layer.
  5. Bake for 45-55 minutes until edges are set and center has a slight jiggle.
  6. Cool for 30 minutes, then refrigerate for at least 6 hours.
  7. Prepare the frosting by beating together butter and cream cheese, then gradually add powdered sugar.
  8. Once chilled, frost the top of the cheesecake and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing to keep the texture light and fluffy.

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