Carrot Cake Cheesecake
A delightful blend of moist carrot cake and creamy cheesecake, perfect for special occasions.
Ingredients
For the carrot cake layer
- 1 cup all-purpose flour 125g
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar 100g
- 1/2 cup light brown sugar 100g
- 1/2 cup vegetable oil 120ml
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrots
- 1/2 cup chopped walnuts or pecans optional, 60g
For the cheesecake layer
- 16 oz cream cheese, softened 450g
- 1/2 cup granulated sugar 100g
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream 60ml
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, both sugars, oil, and vanilla until well combined.
- Stir the dry ingredients into the wet mixture, then fold in the shredded carrots and nuts if using.
- Pour this mixture into the prepared pan and smooth the top.
Cheesecake Layer
- In a clean bowl, beat the cream cheese until smooth.
- Add the sugar and flour, mix well, then beat in the vanilla.
- Add the eggs one at a time, mixing until fully incorporated.
- Stir in the sour cream.
Baking
- Pour the cheesecake mixture gently over the carrot cake layer in the pan.
- Bake for 50–60 minutes, or until the center is just set with a slight jiggle.
- Turn off the oven, crack the door, and let the cake cool for 30 minutes inside.
Cooling and Serving
- Allow the cake to cool completely at room temperature.
- Chill in the fridge for at least 4 hours or overnight.
- Serve cold or at room temperature, optionally garnished with whipped cream, chopped nuts, or a drizzle of cream cheese glaze.
Notes
Use fresh carrots for the best flavor and texture. Don’t overmix the cheesecake batter after adding the eggs; this helps prevent cracks. Allow the cheesecake to cool slowly in the oven with the door cracked.