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Carrot Cake Cheesecake Recipe

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4.2 from 7 reviews

This Carrot Cake Cheesecake is a luscious layered dessert combining the warm spices and moist texture of classic carrot cake with the creamy richness of cheesecake. Featuring layers of spiced carrot cake batter and smooth cheesecake batter baked together, it is finished with a silky cream cheese frosting. Perfect for special occasions or when you want to impress with a decadent homemade treat.

Ingredients

Cheesecake Batter

  • 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 Vanilla bean paste
  • 2 Large eggs (room temperature)

Carrot Cake Batter

  • 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
  • 1/2 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 Vanilla bean paste
  • 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 Vanilla bean paste

Instructions

  1. Prepare the Pan: Preheat the oven to 350℉. Spray a 9-inch springform pan thoroughly with baking spray. Line the bottom with a 9-inch parchment paper circle and spray again to prevent sticking.
  2. Make Cheesecake Batter: Using a mixer, beat the cream cheese and white granulated sugar on high speed for 2 minutes, scraping down the bowl halfway to ensure smoothness. Add the sour cream, heavy cream, and vanilla bean paste, mixing on medium speed until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined, then set the batter aside.
  3. Prepare Dry Ingredients for Carrot Cake: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Grate the carrots finely using the smallest grater setting and set aside.
  4. Make Carrot Cake Batter: In a mixing bowl, beat together the oil, brown sugar, and white granulated sugar on high speed for 1 minute until combined and slightly fluffy. Add the sour cream, vanilla bean paste, grated carrots, and eggs, mixing on medium speed until well incorporated. Gradually add the dry flour mixture, mixing on low speed just until combined to avoid overmixing.
  5. Assemble the Layers: Add half of the carrot cake batter into the prepared springform pan and spread evenly. Gently dollop and spread one-third of the cheesecake batter on top. Next, layer half of the remaining carrot cake batter over the cheesecake layer, then another one-third of the cheesecake batter. Finally, add the remaining carrot cake batter and top with the last portion of cheesecake batter, creating distinct layers without swirling or mixing.
  6. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cheesecake should have a slight jiggle in the center when done. Avoid overbaking to maintain a creamy texture.
  7. Cool and Chill: Remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool completely to room temperature. Cover the pan with foil and refrigerate for at least 6 hours or overnight to fully set and develop flavors.
  8. Make Cream Cheese Frosting: Sift the powdered sugar to remove clumps and set aside. Beat the unsalted butter and cream cheese together on high speed for 2 minutes until creamy and smooth. Scrape down the bowl and beat for an additional minute if any lumps remain. Slowly add the powdered sugar on low speed until combined, then add the vanilla bean paste and beat on high speed until fluffy and creamy.
  9. Frost the Cheesecake: Carefully remove the cheesecake from the springform pan and peel off the parchment paper from the bottom. Spread the prepared cream cheese frosting evenly over the top of the cheesecake. Slice and serve chilled for best texture and flavor.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for smoother batter and better texture.
  • Use a fine grater for the carrots to ensure even distribution throughout the cake layers.
  • Do not swirl the layers when assembling to maintain the distinct layering effect.
  • Baking time may vary depending on oven calibrations; check for slight jiggle as doneness indicator.
  • Chilling overnight improves slicing and enhances flavor melding between the carrot cake and cheesecake layers.
  • For a stronger vanilla flavor, vanilla bean paste is preferred, but vanilla extract can be substituted.

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