Heavenly Carrot Cake Cheesecake for Unforgettable Desserts

This Carrot Cake Cheesecake combines moist, spiced carrot cake with a rich cheesecake layer for a delightful dessert experience.

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Prep Time 30

Cook Time 1

Chilling Time 4

Total Time 5 30

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Carrot Cake Layer

2 cups all-purpose flour Use gluten-free flour for a gluten-free option.
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon Feel free to increase for a stronger flavor.
1 teaspoon ground nutmeg
4 large eggs
1 cup granulated sugar Can be substituted with coconut sugar for less refined sweetness.
1 cup light brown sugar Introduces moisture and a subtle caramel flavor.
1 cup vegetable oil Melted coconut oil is a tasty alternative.
2 teaspoons vanilla extract
2 cups finely shredded carrots Fresh carrots are best for texture.
1 cup chopped walnuts or pecans Optional for crunch; omit for nut-free diets.

For the Cheesecake Layer

16 oz cream cheese Room temperature is key for smooth mixing.
1 cup sour cream Adds tanginess and creaminess to the cheesecake.

Equipment

9-inch springform pan
mixing bowls
whisk
electric mixer
Wire rack

Method

Step-by-Step Instructions for Carrot Cake Cheesecake

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the granulated sugar, brown sugar, eggs, oil, and vanilla; fold in the carrots and nuts.
Pour the carrot mixture into the prepared pan and spread evenly.
Beat cream cheese until smooth; mix in sugar and flour, then add eggs one by one, followed by sour cream and vanilla.
Pour the cheesecake mixture over the carrot layer.
Bake for 50 to 60 minutes until the center jiggles slightly; let cool for 30 minutes in the oven with the door cracked.
Cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
Run a knife around the edges, release the pan, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 5000IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

This dessert tastes even better after a night in the fridge, so feel free to prepare it a day or two in advance.

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