Description
This Decadent Carrot Cake Cheesecake perfectly combines the rich creaminess of cheesecake with the spiced moistness of carrot cake. Layered beautifully with a smooth cheesecake center nestled between two layers of carrot cake loaded with warming cinnamon and nutmeg, this dessert is finished with a luscious cream cheese frosting. Ideal for special occasions or an indulgent treat, it offers a delicious twist on classic favorites.
Ingredients
Scale
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Carrot Cake Layer
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1½ cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper and grease the sides thoroughly to ensure the cake won’t stick when baked.
- Make Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, then continue mixing until the batter is creamy and well combined. Set this mixture aside for layering.
- Make Carrot Cake Batter: In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well blended. Stir in the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Finally, fold in the finely grated carrots and optional chopped nuts gently to maintain texture.
- Layer in Pan: Pour half of the carrot cake batter into the prepared pan and smooth it out evenly. Carefully spread the cheesecake batter over this layer. Then, top with the remaining carrot cake batter, spreading gently to cover the cheesecake layer completely.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the carrot cake layers comes out clean. Once baked, let the cake cool for about an hour at room temperature, then refrigerate for at least 4 hours to set fully.
- Make Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Frost and Serve: Once the cake is chilled and set, spread the cream cheese frosting evenly over the top. Slice into 12 servings and enjoy this decadent layered dessert.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake and frosting layers.
- Do not overbake the cake; start checking at 55 minutes to prevent drying.
- For easier slicing, chill the cake thoroughly before cutting.
- Leftovers should be refrigerated and consumed within 3 days.
