Description
Indulge in this luscious Carrot Cake Cheesecake, a perfect fusion of moist carrot cake layers and creamy cheesecake, finished with a smooth cream cheese frosting. This decadent dessert is baked to perfection, chilled overnight for the ideal texture, and makes a stunning centerpiece for any celebration.
Ingredients
Scale
Cheesecake
- 16 oz Cream cheese (room temperature)
- 1/2 cup White granulated sugar
- 1/2 cup Sour cream (room temperature or Greek yogurt)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
Carrot Cake
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 cup Oil (canola or vegetable oil)
- 1/2 cup Brown sugar (packed light or dark)
- 1/3 cup White granulated sugar
- 1/2 cup Sour cream (room temperature or Greek yogurt)
- 1 tsp Pure vanilla extract
- 1 cup Grated carrots (about 2 large carrots)
- 2 Large eggs (room temperature)
Cream Cheese Frosting
- 3/4 cup Unsalted butter (room temperature)
- 8 oz Cream cheese (room temperature)
- 1 3/4 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Instructions
- Preheat the oven: Set your oven to 350℉ and prepare a 9-inch springform pan by spraying it with baking spray. Line the bottom with parchment paper and spray the paper as well to prevent sticking.
- Prepare the cheesecake batter: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes, scraping the bowl halfway through to ensure even mixing. Add sour cream, heavy cream, and vanilla extract, mixing on medium speed until smooth. Incorporate the eggs on low speed until just combined, then set the batter aside.
- Prepare the carrot cake dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Grate the carrots finely and set aside.
- Prepare the carrot cake wet ingredients: Beat the oil, brown sugar, and white sugar on high speed for 1 minute until well blended. Add the sour cream, vanilla, grated carrots, and eggs, mixing on medium speed until combined. Gradually add the dry ingredients and mix on low speed just until fully incorporated.
- Layer the batter: Spoon half of the carrot cake batter evenly into the springform pan. Add one-third of the cheesecake batter, spreading it gently over the carrot cake. Add half of the remaining carrot cake batter on top, then another one-third of the cheesecake batter. Finally, top with the remaining carrot cake batter and finish with the rest of the cheesecake batter. Do not swirl; keep the layers distinct.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until the center of the cheesecake has a slight jiggle but is mostly set.
- Cool and chill: Remove the pan and place it on a cooling rack. Allow it to cool completely before covering with foil. Refrigerate for at least 6 hours or overnight to set properly.
- Prepare the cream cheese frosting: Sift the powdered sugar into a bowl. Beat the butter and cream cheese on high speed for 2 minutes, scraping down the bowl as needed. If chunks remain, continue beating for another minute. Add the powdered sugar on low speed until just combined, then add vanilla and beat on high until smooth and creamy.
- Frost the cheesecake: Remove the cheesecake from the springform pan and peel away the parchment paper. Spread the cream cheese frosting evenly over the top of the cheesecake.
Notes
- For best results, ensure all dairy ingredients are at room temperature before mixing.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Chilling the cheesecake overnight greatly enhances texture and flavor development.
- Use a sharp grater or food processor to finely grate the carrots for even distribution.
- Allow the cheesecake to come to room temperature for about 15 minutes before serving for optimal taste.
