Carrot Cake Cheesecake
A delicious fusion of classic carrot cake and creamy cheesecake, topped with a light, fluffy creamy topping.
Ingredients
For the Carrot Cake Layer
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional) Use pecans if preferred.
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Creamy Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Make the Carrot Cake Layer
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, blend the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs, one at a time, followed by the grated carrots and walnuts (if using).
- Gradually stir the dry ingredient mixture into the wet ingredients until just combined.
Prepare the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add sugar, mixing well followed by adding the eggs one at a time and lastly the vanilla extract.
Layer the Mixture in the Pan
- Pour the carrot cake batter evenly into the prepared springform pan.
- Gently spoon the cheesecake mixture over the carrot cake layer, being cautious not to mix the two layers.
Bake
- Place in the preheated oven and bake for about 50-60 minutes, or until the cheesecake is set and the edges begin to lightly brown.
- It may still have a slight jiggle in the center.
Cool
- Turn off the oven and leave the cheesecake inside for an hour to prevent cracking.
- Transfer to a wire rack to cool completely before refrigerating for at least 4 hours (or overnight for best results).
Prepare the Topping
- Whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla, then beat to stiff peaks.
- Carefully spread over the chilled cheesecake layer.
Serve
- Carefully remove the side of the springform pan and slice your cheesecake into wedges to serve. Enjoy!
Notes
To keep your Carrot Cake Cheesecake fresh, store it in an airtight container in the refrigerator for up to 5 days or wrap slices individually for freezing.