Description
This Carrot Cake Cheesecake recipe combines the rich, creamy texture of a classic cheesecake with the spicy, moist layers of a traditional carrot cake. Topped with a luscious cream cheese frosting, this dessert is perfect for celebrations or anytime you want an indulgent treat that blends two beloved desserts into one spectacular cake.
Ingredients
Scale
For Cheesecake:
- 24 oz (680 g) cream cheese, softened (use brick-style cream cheese, not the spreadable kind sold in tubs)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) full-fat sour cream
- 3 large eggs, room temperature preferred
For 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 table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (235 ml) vegetable oil, may substitute canola oil or other neutral cooking oil
- ½ cup (113 g) unsalted butter, melted
- 4 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (340 g) grated carrots, peeled before grating (about 4 medium carrots)
- 1 cup (125 g) chopped walnuts or pecans, optional
For Frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- ¼ teaspoon table salt
- 3 cups (375 g) powdered sugar
- 1 Tablespoon heavy cream
Instructions
- Prepare Cheesecake Base: Preheat oven to 325°F (165°C) and line the bottom of an 8” round springform pan with parchment paper.
- Mix Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat together 24 oz cream cheese and ¾ cup granulated sugar until smooth and creamy, scraping the bowl sides and bottom to ensure no lumps remain.
- Add Sour Cream and Vanilla: Stir in ½ cup full-fat sour cream and 1 teaspoon vanilla extract on low speed until combined.
- Add Eggs Slowly: With mixer on low, add 3 large eggs one at a time, stirring just until combined after each addition to avoid over-beating that can cause cracking.
- Bake Cheesecake: Pour mixture into prepared pan and bake for 35 minutes or until set with a slightly jiggly center and lightly golden edges.
- Cool Cheesecake: Let cool ten minutes, run a knife around the edge to loosen, then cool completely before refrigerating covered for at least 4 hours or overnight. Keep in the springform pan until assembly.
- Prepare Carrot Cake Pans: Preheat oven to 350°F (175°C), grease, flour two 8” round pans, and line bottoms with parchment paper.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together 2 ½ cups flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg.
- Add Wet Ingredients: Stir in 1 cup vegetable oil and ½ cup melted butter until well combined and no dry spots remain.
- Incorporate Eggs and Flavorings: Add 4 large eggs one at a time, then mix in 1 tablespoon vanilla extract, 3 cups grated carrots, and optional 1 cup chopped walnuts or pecans.
- Bake Carrot Cake Layers: Divide batter evenly into pans, bake for 40 minutes or until a toothpick comes out clean or with moist crumbs, then cool 10–15 minutes in pans before transferring to wire racks to cool fully.
- Prepare Frosting: Beat 8 oz softened cream cheese and ½ cup softened butter until creamy, add ¼ teaspoon salt and 3 cups powdered sugar gradually, then mix in 1 tablespoon heavy cream and beat on high for 15–30 seconds until light and fluffy.
- Assemble Cake: If desired, level cakes and remove springform ring from cheesecake. Place one carrot cake layer on a platter, spread frosting, invert cheesecake on top, add another frosting layer, and top with remaining carrot cake layer.
- Frost Entire Cake: Spread remaining frosting smoothly over the top and sides of the assembled cake.
- Serve and Store: Cut to serve immediately or refrigerate covered for up to 5 days.
Notes
- You can prepare the cheesecake and chill overnight to save time on assembly day.
- Make sure eggs are room temperature to prevent curdling and ensure smooth batter.
- Do not over-mix the cheesecake batter to avoid cracks during baking.
- Using parchment paper on pans helps prevent sticking and ensures easy removal.
- Optional nuts add texture but can be omitted for a nut-free version.
- Store leftovers refrigerated and bring to room temperature before serving for best texture.
Keywords: carrot cake cheesecake, carrot cake, cheesecake, cream cheese frosting, layered cake, holiday dessert, baked dessert