Carrot Cake Cheesecake

Savor the Decadence of Carrot Cake Cheesecake

Embark on an indulgent journey with this Carrot Cake Cheesecake recipe, which harmonizes moist spiced carrot cake layers with a creamy cheesecake heart. Whether it's a celebration, a cozy weekend treat, or a special gathering, this dessert captivates with its blend of textures and flavors. It brings together the best of two beloved classics. Ready to create something truly memorable? Let’s dive right in.

Creamy and Spiced Layers: The Magic of Carrot Cake Cheesecake

This Carrot Cake Cheesecake merges the soft, spiced texture of carrot cake with a lush cheesecake core. Moreover, you will love the contrasts: cake and cream, cinnamon and cream cheese. To achieve that balance, proper chilling and gentle mixing are essential. Also, choose good-quality ingredients for best results.

Here are top tips to guide you:

1. Always chill well: The cheesecake needs at least 4 hours, and preferably overnight, before assembling.
2. Avoid over-mixing: Stir batter just until combined, especially when adding eggs, to keep texture light.
3. Use room-temperature eggs and cream cheese: They blend more smoothly together, reducing lumps.
4. Line your pans properly: Use parchment under the cake layers to prevent sticking when assembling.
5. Serve cold and fresh: This dessert tastes best straight from the fridge, though leftovers last several days.

Carrot Cake Cheesecake Recipe Details

• Preparation time: 30 minutes
• Baking time: 35 minutes for cheesecake + 40 minutes for cake
• Chilling time: Minimum 4 hours (ideally overnight or up to 2–3 days)
• Servings: 10–12
• Equipment: Springform pan (8"), two 8" cake pans, mixing bowls, electric mixer

Ingredients

For the Cheesecake

• 24 oz (680 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120 g) full-fat sour cream
• 3 large eggs, room temperature

For the Carrot Cake

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup (235 ml) vegetable oil
• ½ cup (113 g) unsalted butter, melted
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups (340 g) grated carrots
• 1 cup (125 g) chopped walnuts or pecans (optional)

For the Frosting

• 8 oz (226 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups (375 g) powdered sugar
• 1 tablespoon heavy cream

Instructions

Cheesecake Layer

1. Preheat your oven to 325 °F (165 °C). Line the bottom of an 8" springform pan with parchment paper.
2. In a large bowl, beat together cream cheese and granulated sugar until smooth and creamy. Be sure to scrape the sides.
3. Add sour cream and vanilla, then stir on low speed until just combined.
4. With the mixer on low, add eggs one at a time, blending gently after each addition. Avoid over-beating, since cracks may form otherwise.
5. Pour the cheesecake batter into the prepared pan and bake for 35 minutes or until edges are set and center is slightly jiggly.
6. Let it cool for 10 minutes, then run a knife around the edges to loosen. Allow to cool fully to room temperature, then cover and refrigerate for at least 4 hours, ideally overnight.

Carrot Cake Layers

7. Preheat oven to 350 °F (175 °C). Grease and flour two 8" pans and line their bottoms with parchment.
8. In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
9. Stir in vegetable oil and melted butter until no dry patches remain.
10. Add eggs one by one, mixing gently. Then stir in vanilla, grated carrots, and nuts if using.
11. Divide batter evenly between the two pans. Bake for 40 minutes, or until a toothpick inserted yields a few moist crumbs.
12. Let cakes cool in pans for 10–15 minutes. Then run a knife around the edges and invert them onto a cooling rack. Cool completely.

Frosting

13. In a bowl, beat cream cheese and butter until creamy and smooth.
14. Add vanilla extract and salt, stirring well.
15. On low speed, gradually add powdered sugar until fully incorporated.
16. Add heavy cream and then increase mixer speed to high. Beat 15–30 seconds until frosting is light and fluffy.

Assembly

17. If needed, level the cake layers by trimming domed tops. Remove the springform ring from the cheesecake pan.
18. Place one cake layer on your serving platter. Spread a layer of frosting atop it.
19. Carefully invert the chilled cheesecake onto the frosted cake.
20. Cover cheesecake with more frosting.
21. Top with the second cake layer, then frost the entire cake evenly.
22. Chill the assembled cake for at least 1 hour before slicing.

This Carrot Cake Cheesecake can be stored covered in the refrigerator for up to 5 days. Serve slices cold for best texture.

Why You’ll Love This Carrot Cake Cheesecake

The smooth cheesecake center contrasts perfectly with the spiced carrot cake. And the cream cheese frosting ties everything together. Whether you often bake Bundt cakes for breakfast or enjoy no-knead bread treats, this recipe will surely become a favorite in your dessert lineup. Try pairing it with warm drinks or serve at parties.

You might also explore candied vegetable sides, such as candied carrots, to accompany your dessert hour. Here's a fun link for inspiration: candied carrots. Or after dessert, consider trying a Bundt cake for your next breakfast treat: Bundt cake breakfast.

If you enjoy layered desserts, you’ll want to peek at pecan pie cheesecake ideas too: pecan pie cheesecake. Also, for your weeknight main dishes, check out chicken bacon ranch casserole with potatoes. After indulging, you might even try a light soup like easy taco soup with ranch.

Final Thoughts: Make Carrot Cake Cheesecake Shine

This Carrot Cake Cheesecake offers a stunning centerpiece for any dessert table. With patience and care, each component comes together beautifully. Be sure to chill well, slice cleanly, and serve cold for the best experience. Enjoy crafting this dessert, and delight in the flavors and compliments that come your way.

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