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Carrot Cake Cheesecake

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This Carrot Cake Cheesecake combines classic warm spices and tender crumb of carrot cake with a rich, creamy cheesecake center, topped with smooth cream cheese frosting. A perfect centerpiece for gatherings.

Ingredients

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  • 2 cups granulated sugar (for carrot cake)
  • 1 cup canola oil
  • 4 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots (packed)
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (room temperature, for cheesecake layer)
  • 1/4 cup sour cream (room temperature)
  • 1/3 cup heavy whipping cream (room temperature)
  • 1 cup unsalted butter (softened, for frosting)
  • 1 package (8 oz) cream cheese (softened, for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 cup chopped pecans (toasted, optional)

Instructions

  1. Prepare the cheesecake layer first. Preheat oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment. Beat the 2 packages of softened cream cheese, 1 cup granulated sugar, and 1/4 tsp kosher salt until smooth and lump-free.
  2. Add the cheesecake eggs one at a time, mixing until just combined after each addition. Then stir in 1/4 cup sour cream and 1/3 cup heavy whipping cream until the batter is silky.
  3. Place the springform pan into a larger baking dish and add hot water to create a shallow water bath. Bake the cheesecake for 45 minutes at 325°F (163°C) until the edges are set and the center is slightly jiggly. Tip: cover the springform loosely with foil if the top browns too quickly.
  4. Turn the oven off and allow the cheesecake to cool inside the oven with the door slightly ajar for about 1 hour. Remove from the water bath, cool to room temperature, then chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  5. Preheat oven to 350°F (175°C) for the carrot cake. Grease and flour two 8 or 9 inch round cake pans, or prepare pans of your chosen size.
  6. In a large bowl, mix 2 cups granulated sugar, 1 cup canola oil, and 4 room temperature eggs until smooth and well combined.
  7. In another bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp kosher salt, and 2 tsp ground cinnamon. Gradually add the dry mix to the wet ingredients and stir until just combined.
  8. Fold in 2 cups packed shredded carrots gently, ensuring even distribution without overmixing.
  9. Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake layers completely in their pans, then remove to a wire rack.
  10. Make the frosting. Beat 1 cup softened unsalted butter and 1 package (8 oz) softened cream cheese until smooth and light. Gradually add 4 cups sifted powdered sugar, then stir in 1 Tbsp vanilla extract and 1/4 cup heavy cream. Beat until fluffy and spreadable. Tip: chill the frosting briefly if it becomes too soft while assembling.
  11. To assemble, place one cooled carrot cake layer on your serving plate. Spread a thin, even layer of frosting on that layer. Carefully center the chilled cheesecake layer on top of the frosted cake layer.
  12. Add the second carrot cake layer on top of the cheesecake. Frost the top and sides with the remaining frosting, smoothing with an offset spatula.
  13. If using, press toasted chopped pecans around the sides or sprinkle on top as decoration. Chill the assembled cake for at least 2 hours before slicing to ensure clean slices and firm structure.

Notes

Chill the cheesecake completely before assembly to prevent sliding. Store the assembled cake covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/carrot-cake-cheesecake/