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Carrot Cake Cheesecake

Carrot Cake Cheesecake That Steals the Show Every Time

This Carrot Cake Cheesecake combines spiced carrot cake and creamy cheesecake for a show-stopping dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt use kosher salt or omit for low-sodium diets
  • 1 teaspoon ground cinnamon substitute with pumpkin pie spice
  • 1/4 teaspoon ground nutmeg reduce for a milder taste
  • 3 large eggs can replace with flax eggs or applesauce for vegan option
  • 1 cup granulated sugar can substitute with coconut sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil can use melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded carrots freshly shredded preferred
  • 1/2 cup chopped walnuts or pecans optional, omit for nut-free
For the Cheesecake Layer
  • 16 oz cream cheese softened, can use vegan cream cheese
  • 1/2 cup granulated sugar can substitute with powdered sugar
  • 2 tablespoons all-purpose flour omit for gluten-free
  • 1/2 cup sour cream can substitute with Greek yogurt

Equipment

  • Oven
  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • electric mixer

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until fully combined. Gradually mix in the dry ingredients and fold in carrots and nuts. Pour into the springform pan.
  4. In a separate bowl, beat cream cheese until fluffy, then add sugar and flour. Mix in vanilla and eggs one at a time, followed by sour cream. Pour over the carrot cake layer.
  5. Bake for 50–60 minutes until edges are set and center jiggles slightly. Cool in oven with door cracked for 30 minutes.
  6. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  7. Carefully release from the springform and serve chilled or at room temperature. Enhance with whipped cream or nuts if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for smoother mixing. Do not overmix cheesecake batter to avoid cracks during baking. Consider using a water bath for a smoother texture.

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