Carrot Cake Cheesecake Recipe
Carrot cake cheesecake is perfect for when you love two desserts and don't want to compromise on either of them. It's an amazing dessert that combines two beloved flavors.
Servings: 12
Calories: 468kcal
Ingredients
For the carrot cake:
- 1¼ cups Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ teaspoons Cinnamon
- ½ cup Vegetable oil
- ½ cup White sugar
- ½ cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1½ cups Grated carrots
For the cheesecake:
- 2 cups Cream cheese softened
- ⅔ cup White sugar
- ¼ cup Sour cream
- 2 Eggs large
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla bean paste
For the sour cream frosting:
- 1½ cups Sour cream
- 4 tablespoons Powdered sugar
For decoration:
- Raw/Caramelized pecans chopped
Instructions
- Preheat the oven to 350ºF (180ºC). Line the bottom of an 9-inch (23cm) springform pan with parchment paper. Set aside.
Make the carrot cake:
- To a large bowl add white sugar, brown sugar and eggs. Whisk until combined. Add oil, vanilla extract and whisk until combined.
- Sift in flour, baking powder, baking soda, salt and cinnamon. Mix until combined. Add grated carrot and mix just until incorporated. Set aside.
Make the cheesecake batter:
- In a large bowl, beat cream cheese and sugar until soft and creamy. Add sour cream, vanilla bean paste and mix until combined.
- Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add heavy cream and mix until combined.
Assembly:
- Pour one third of the carrot cake batter on the bottom of the prepared pan, then pour one third of the cheesecake batter on top, in the center of the pan. Repeat two more times.
Bake the cheesecake:
- Bake the cheesecake in the oven for about 45-50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
- While the cheesecake is in the oven make the sour cream frosting: in a bowl whisk sour cream and powdered sugar until smooth.
- Turn the oven off, prop the door open, and note: leave the cheesecake inside for another 15-20 minutes. This will prevent the cheesecake from deflating and sinking.
- Note: If your cheesecake cracks or sinks, it's fine because we are going to frost the cake. If you prefer a flat cake without cracks, follow these steps: After you finish baking the cheesecake, keep it in the oven for one hour without opening the door.
Frost the cake:
- Remove the cheesecake from the oven and spread the frosting.
- Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
Decorate:
- Decorate with some halved pecans on top and serve!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
Nutrition
Calories: 468kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1142mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2922IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg