Go Back

Carrot Cake Cheesecake

Carrot Cake Cheesecake is a mouthwatering fusion of two classic desserts. This indulgent treat combines the spiced, moist goodness of carrot cake with the creamy decadence of cheesecake, all topped with a luscious cream cheese frosting.
Print Recipe Pin Recipe

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Cooling rack
  • Parchment paper
  • Grater (for carrots)

Ingredients
  

  • Cheesecake Layer:
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • Carrot Cake Layer:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/3 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts or pecans optional
  • Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Cheesecake Layer:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a mixing bowl, beat the cream cheese and sugar until smooth.
  • Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  • Pour the cheesecake batter into the prepared pan and bake for 35-40 minutes, or until set but slightly jiggly in the center.
  • Cool completely and refrigerate for at least 4 hours or overnight.
  • Carrot Cake Layer:
  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a separate bowl, whisk together the oil, sugar, egg, and vanilla extract until smooth.
  • Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the grated carrots and nuts, if using.
  • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool completely on a wire rack.