Carrot Cake Cheesecake

Indulge in the best of both worlds with our Carrot Cake Cheesecake—a heavenly fusion of rich, velvety cheesecake and the classic warmth of carrot cake. This delightful creation brings together layers of creamy cheesecake and spiced carrot cake, creating a symphony of flavors and textures that’s truly irresistible. Whether for a special celebration or a cozy evening treat, this dessert is a testimony to the harmonious marriage of two beloved classics.

Ingredients You’ll Need:

For the Carrot Cake Layer:

  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Cheesecake Layer:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For Cream Cheese Frosting (Optional):

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Preparation Steps:

For the Carrot Cake Layer:

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a springform pan with parchment paper.
  2. In a bowl, whisk together grated carrots, flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. Pour the carrot cake batter into the prepared springform pan, spreading it evenly. Set aside.

For the Cheesecake Layer: 4. In a large bowl, beat softened cream cheese until smooth.

  1. Add granulated sugar, eggs, vanilla extract, and sour cream. Beat until creamy and well combined.
  2. Pour the cheesecake batter over the carrot cake layer in the springform pan.
  3. Bake in the preheated oven for 55-65 minutes or until the center is set.
  4. Allow the Carrot Cake Cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.

For Cream Cheese Frosting (Optional): 9. In a bowl, beat softened cream cheese and butter until smooth.

  1. Gradually add powdered sugar and vanilla extract, beating until creamy.

Assembly: 11. Once the cheesecake is chilled, remove it from the springform pan.

  1. If desired, spread a layer of cream cheese frosting over the top.
  2. Slice and savor the divine union of Carrot Cake Cheesecake—a dessert that’s doubly delightful!

Thank you for reading.

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