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Easy Carrot Cake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 87 reviews
  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 13 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This easy Carrot Cake Cheesecake combines a moist, spiced carrot cake base with a creamy, smooth cheesecake filling, baked in a water bath for perfect texture and a deliciously impressive dessert.

Ingredients

Units Scale

Carrot Cake Layer

  • 1 cup all-purpose flour (spooned & leveled (125 grams))
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup canola or vegetable oil
  • 3/4 cup packed light brown sugar ((150 grams))
  • 1/4 cup granulated sugar ((50 grams))
  • 1/4 cup sour cream ((60 grams))
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups lightly packed freshly grated carrots ((150 grams))

Cheesecake Filling

  • 24 ounces brick-style cream cheese (softened (680 grams))
  • 3/4 cup sour cream (at room temperature (180 grams))
  • 3/4 cup granulated sugar ((150 grams))
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs (at room temperature)

Instructions

  1. To make the carrot cake layer: Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan well with nonstick cooking spray and line the bottom of the pan with a parchment paper circle. Set aside.
  2. Mix dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  3. Mix wet ingredients: In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract until fully combined. Stir in the grated carrots.
  4. Combine batter: Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Bake carrot cake: Pour the cake batter into the prepared springform pan. Bake for 30 to 35 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.
  6. Cool cake layer: Remove from the oven, transfer to a wire rack, and allow to cool in the pan for 20 to 25 minutes while you make the cheesecake filling.
  7. Preheat oven: Reduce the oven temperature to 325°F (163°C).
  8. Prepare water bath: Set a large pot of water to boil for the water bath before getting started with the filling.
  9. Make cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and vanilla extract and mix until well combined.
  10. Add eggs to filling: In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
  11. Prepare cake pan: Slide a knife around the outside of the cake in the springform pan and release it from the pan.
  12. Level cake: Level the top of the cake with a knife or cake leveler. Wipe the ring of the springform pan clean. This step is optional, but makes for a prettier cheesecake! Place the ring of the springform pan back around the cake and tighten it.
  13. Wrap pan: Wrap the springform pan with the carrot cake layer in aluminum foil, then place the pan into a large oven bag. Fold the oven bag down the sides of the springform pan.
  14. Add cheesecake filling: Pour the cheesecake filling on top of the carrot cake layer and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
  15. Prepare roasting pan: Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
  16. Bake cheesecake: Transfer the roasting pan with the cheesecake to the oven and bake for 55 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 30 minutes.
  17. Cool cheesecake: After the cheesecake has cooled slightly, remove it from the oven. Carefully remove the cheesecake from the roasting pan and discard the oven bag and foil. Be careful, because it will be hot! Transfer the cheesecake in the springform pan to a wire rack to cool completely at room temperature, about 2 hours.
  18. Chill cheesecake: Once cooled, cover tightly with plastic wrap or foil and transfer to the refrigerator to chill for 5 to 6 hours (or overnight).
  19. Serve: Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!

Notes

  • Wiping the springform pan ring clean before reattaching is optional but results in a prettier cheesecake.
  • Be careful when removing the wrapped pan from the roasting pan as it will be hot.
  • Tapping the pan and removing air bubbles ensures a smooth cheesecake surface.

Find it online: https://yumrecipesfood.com/easy-carrot-cake-cheesecake-recipe/