Description
This Carrot Cake Cheesecake is a delightful fusion of two beloved desserts, featuring a velvety cream cheese layer atop a moist, spiced carrot cake. Each bite offers a harmonious blend of rich flavors and textures, with the crunch of walnuts and the sweetness of carrots perfectly complementing the creamy cheesecake.
Ingredients
Scale
- For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the oil and eggs until well combined, then stir in the grated carrots and crushed pineapple.
- Combine the wet and dry ingredients, mixing until just combined. Fold in the walnuts if using.
- Pour the carrot cake batter into a greased 9-inch springform pan and smooth the top.
- In a separate bowl, beat the cream cheese until smooth, then add sugar and vanilla, mixing until creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the sour cream.
- Pour the cheesecake mixture over the carrot cake batter in the springform pan.
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- This cheesecake can be made a day in advance for better flavor development.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 450
- Sugar: 30 grams
- Sodium: 300 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 90 milligrams
Keywords: Carrot Cake Cheesecake, cheesecake recipe, dessert, carrot cake, cream cheese, baking, American dessert, holiday dessert, easy cheesecake, spiced cake, layered dessert, sweet treats, indulgent desserts